Potato and Endive Chowder

Potato and Endive Chowder

Since I didn't like the bitterness of braised endives, I went on to put them into a soup. The potatoes and the cream make the endives much more palatable.

Potato and Endive Chowder

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison


2 Tbsp butter
3 endives, chopped into 1-inch pieces
3 leeks, finely chopped
1 pound potatoes, cut into 1-inch dice
2 carrots, finely chopped
1 bay leaf
1/2 tsp dried thyme
salt and pepper
1/2 cup cream


In a skillet, melt the butter and fry the endives and leeks for several minutes. Add the potatoes, carrots, bay leaf and thyme. Add salt to taste, and cook on medium heat untill the vegetables start to brown, about 10 minutes. Add 7 cups of water, bring to the boil and let simmer until the potatoes are soft. Crush some of the potatoes against the side of the skillet. Stir in the cream and add salt and pepper to taste.


Jeanne said...

Sounds like a great use for endives! Potatoes and cream make anything taste better.

Marina Silver said...

Thank you! I made it today following your recipe!It was soo good!