Cream of belgian endive
Instructions
Wash, drain, cut into small pieces, season the Endive in a pan with 30 g of butter and then add the peas.
Cover and let simmer for 5 minutes.
Savoury Pies.
Pour into the bowl of boiling broth and continue cooking in low heat, for about 20 minutes.
Meanwhile, in a small saucepan, melt the remaining butter, Add flour, stir, add the cold milk a little at a time and continue to stir until the mixture has thickened.
Add salt and pepper.
Pour this sauce in the saucepan of Endive, cover and Cook, over low heat, for a quarter of an hour.
Blend, pour into a soup tureen, sprinkle a tablespoon of chopped fresh parsley.
Serve with grated cheese.
Accompanying wines: Valdadige Bianco DOC, Bianco Dei Colli Maceratesi DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 500 g of belgian salad (endive)
- 100 g of peas
- 50 cl of meat broth
- 50 cl of milk
- 50 g of flour
- 80 g of butter
- Grated cheese
- 1 tablespoon of chopped parsley
- Salt
- Pepper