Mince the Belgian Endives, reserving
a few small leaves for garnish.
Saute the onion, garlic, and minced
Belgian Endives in the butter for
three minutes. Add the potatoes and
chicken broth and simmer for about
fifteen minutes or until the potatoes
are soft. Put this in a blender
or food processor and process until
smooth. Add the milk, salt, and
pepper and blend. Serve hot or cold.
Garnish with the small Belgian
Endive leaves, chives, and dill.
Preparing Belgian Endive
Dips: Guacamole, Blue Cheese, and Salsa
Belgian Endive, Ham, and Cheese au Gratin
Braised Belgian Endive
Cream of Belgian Endive Soup
Scallops and Belgian Endive
Shrimp Salad with Belgian Endive
Belgian Endive and Fruit
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