Endive Soup (Puree)

Ingredients

• 6 heads Belgian Endives (white centers) (Choose ones that are white in the center)
• 1 tbsp Salt (for washing)
• 2 ounces Unsalted Butter
• 0.5 whole nutmeg Freshly grated nutmeg (Or approx 1 tsp ground nutmeg)
• 1 tsp Powdered white sugar (Use a heaping teaspoon)
• 0.25 tsp White pepper
• 0.5 tsp Salt (for seasoning)
• 3 cups Whole Milk (Enough to moisten and create soup consistency)
• 1 tbsp Cold Butter (for finishing)
• 2 slices Bread slices (For croutons)
• 1 tbsp Oil or Butter (for frying bread)

Instructions

1. 1Fill a large bowl with cold water and dissolve the tablespoon of salt in it. Wash the endives thoroughly in this solution to remove any grit or insects.
2. 2Bring a large pot of water to a boil. Add the washed endives and boil for 15 minutes until they begin to soften.
3. 3Remove endives from boiling water and immediately plunge them into a bowl of cold water to stop the cooking. Once cool, remove them and squeeze them firmly in a clean kitchen cloth to extract as much moisture as possible.
4. 4Cut off the root ends of the endives. Chop the remaining white leaves. Place them in a stew-pan with 2 ounces of butter, the grated nutmeg, sugar, pepper, and salt.
5. 5Stir the mixture over medium-low heat with a wooden spoon. Ensure the butter melts and flavors combine, but take care not to let the endives burn or turn brown.
6. 6Add sufficient milk to moisten and cover the endives (about 3 cups). Let the mixture simmer gently until the endives are completely tender.
7. 7Rub the entire mixture through a wire sieve or use an immersion blender to create a smooth puree.
8. 8Cut bread into small cubes. Fry them in a little butter or oil until golden and crisp.
9. 9Stir the final piece of butter into the hot soup until melted. Serve immediately with the fried bread.