Cream of Endive Soup

Slice the cored Belgian endive heads lengthwise into quarters, then cut crosswise into thin ribbons, keeping them separate from the white parts for different cooking times.

Melt butter in a large pot over medium heat, then add the diced white onion and cook until softened and translucent, about 3 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the diced potatoes and the white parts of the endive (the firmer bases) to the pot, stirring to coat with butter.

Pour in the chicken broth and bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes begin to soften.

Add the thin endive ribbons to the pot and simmer for an additional 8 minutes until all vegetables are very tender.

Remove the pot from heat and allow to cool slightly, then blend the soup until smooth using an immersion blender or in batches in a standing blender.

Return the blended soup to the pot over low heat and stir in the milk or cream, heating through without boiling, about 2 minutes.

Season the soup generously with salt and pepper to taste.

Ladle the soup into serving bowls and garnish each portion with chopped chives and fresh dill sprigs.