Creamy Shallot And Endive Soup With Bacon

Recipe Ingredients

2 tablespoons	30ml	Butter
8		Shallots - peeled, minced
8		Belgian endives - washed, trimmed,
		And sliced thin on a diagonal
4 cups	948ml	Chicken stock
6		Bacon - cooked crisp
1 tablespoon	15ml	Minced chervil or tarragon
		(or 1/4 tspn dry rubbed between your
		Palms)
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Egg yolk - whisked into
1 cup	237ml	Whipping cream
		Garnish
2		Reserved strips of bacon - crumbled
1 section		Parsley or a basil leaf

Recipe Instructions

Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes.

Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened.

When ready to serve, ladle into soup plates and top with crumbled bacon and herb garnish.

It's a substantial first course for 4 to 6 people -- hot or even cold. Fascinatingly Belgian.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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