While everyone working to make terrines of foie gras , of St. Jacques shells , of stuffed turkeys and other chestnut logs, I'm the chicory soup! Anyway, for Christmas, are grandmothers who cook ... as is practical)
My endive soup I added a little pear giving just enough sugar to mitigate the bitterness of the endive and then finally a shower of broken toasted walnuts that bite to chew on ... What a sweet recipe to wish you a Merry Christmas !
Cream of endive with pear & walnut :
For 2 / 3 people.
Preparation time: 5 minutes.
Cooking time: 25 minutes.
- 2 endives 2 small apple
- Earth-
- 1 small pear
- few nuts 50g grated parmesan
- 10cl cream
- 1 knob of butter
- 1 bouillon cube hen salt &
- pepper
Expand sliced endives and cook over low heat in a saucepan with the butter for 5 minutes.
Peel apples Earth- and pear, cut into large cubes, add endive, bouillon cube, pepper, cover with water (not completely as endive makes a lot) and simmer over medium heat for 25 minutes.
Skip shelled nuts in a blender quickly for coarse crumbs, toast them in a dry nonstick pan.
When vegetables are cooked , mix them with the cooking liquid before adding the cream and Parmesan. Serve immediately in bowls with a few broken nuts.
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