White Bean And Endive Soup

1. 1

   Wash the endives and trim off the cores.

2. 2

   Chop them and put them in a heavy saucepan with the lemon juice.

3. 3

   Cover and cook over very low heat until the endives are tender, about 10 minutes.

4. 4

   Stir in the garlic.

5. 5

   Add the chicken stock and simmer for 15 minutes.

6. 6

   Puree the soup in a blender or a food processor, then return it to the saucepan.

7. 7

   Puree the beans and stir them into the saucepan and simmer another 5 minutes.

8. 8

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.