Endive Soup

This soup, which can be cooked in advance and reheated, comes from Belgium.

Ingredients

2 tbsp (30 mL)	unsalted butter
1	medium onion, chopped
1	stalk celery, chopped
1	medium leek (white and pale green only), thinly sliced
4	large endives, cored and chopped
1 tbsp (15 mL)	all-purpose flour
4 cups (1 L)	chicken broth
pinch	nutmeg
	freshly ground pepper
	salt
1/2 cup (125 mL)	milk or cream
	freshly chopped chives or parsley

Directions

1. Melt unsalted butter into a heavy, medium-size saucepan. Saute chopped onion and celery, leek slices and chopped endives in melted butter, stirring, until wilted but not browned, about 5 minutes. 2. Stir in flour; cook, stirring, for 1 more minute. Stir in chicken broth; simmer, covered, until tender, for approximately 30 minutes. 3. Season to taste with nutmeg, pepper and salt. 4. Puree soup, a little at a time, into a blender or a food processor. *At this point, soup can be refrigerated, covered, for up to 2 days. 5. Reheat, stirring in milk or cream, until heated through but not boiling. Serve hot, each serving sprinkled with chopped chives or parsley. Serves: 4 to 6

Source: http://www.therecipebox.com