Endive Velouté

recipe

• Step 1
  Cut the endives into crosswise slices. (Optional: reserve a few leaves for garnish).
• Step 2
  Peel and mince the shallot.
• Step 3
  Melt a pat of butter in a saucepan over medium heat. Add the shallot and sauté for 1 minute.
• Step 4
  Add the endives and stir. Cook for 3 minutes over medium heat.
• Step 5
  Add 2/3 cup water per portion and stir.
• Step 6
  Add the vegetable bouillon cube, stir and cover. Simmer for 15 minutes over medium heat.
• Step 7
  Add the crème fraîche and mix. Season with salt and pepper.
• Step 8
  Puree until smooth, using an immersion blender.
• Step 9
  Serve in shallow bowls, sprinkled with the reserved, chopped endive leaves.