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Creamy Shallot and Endive Soup
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Submitted by:
Jimmy |
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This is a very delicious creamy soup. The endive has a wonderful flavor, and the crunchy bacon adds the right finishing touch. |
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INGREDIENTS:
- 2 tablespoon(s) , Butter
- 8 whole , Shallots Minced
- 8 whole , Belgian Endive Leaves Cut Diagonoly
- 4 cup(s) , Chicken Stock
- 6 slice(s) , Bacon Cooked
- 1 tablespoon(s) , Chervil Minced
- 0 to taste , Salt and White Pepper
- 1 large , Egg Whisked into the Cream
- 1 cup(s) , Heavy Cream
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| Instructions: |
Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened.
ladle into soup bowls and top with crumbled bacon and extra herbs. |
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