Creamy Endive and Fennel Soup

Ingredients

Butter

2 tablespoons

Onion

1 medium, chopped

Fennel bulb

1, sliced

Endive

2 heads, chopped

Potato

1 large, diced

Vegetable broth

4 cups

Heavy cream

1/2 cup

Salt

to taste

Black pepper

to taste

Chives

for garnish, chopped

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the chopped onion and sliced fennel bulb to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the chopped endive and diced potato, cooking for an additional 5 minutes until the vegetables are lightly tender.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let simmer for 15-20 minutes, or until all vegetables are tender.
5. Using an immersion blender, blend the soup until smooth. If using a regular blender, let the soup cool slightly before transferring it to the blender in batches.
6. Stir in the heavy cream, and season with salt and pepper to taste. Allow the soup to warm through for a couple of minutes before serving.
7. Serve hot in bowls, garnished with a sprinkle of chopped chives for a fresh touch.