1. Mince the endives, reserving a few small leaves for garnish. 2. Saute the onion, garlic, and endives in the butter for 3 minutes. 3. Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft. 4. Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot. 5. Add the milk, salt, and pepper and blend. Serve hot or cold. 6. Garnish with chopped endive leaves, chives, and dill. ---------------------------------------------------------------------------
Nutrition
Ingredients
