Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Cut the leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside.
Step 2
Cut the endives in half lengthwise, and cut out the cores. Thinly slice crosswise; set aside.
Step 3
Peel the potatoes, and cut into 1/2-inch pieces. Set aside in a bowl of cold water.
Step 4
Heat the butter in a saucepan over medium heat. Add the leeks; cook until they start to soften, about 3 minutes. Drain the potatoes well; add to the pot along with the sliced endive. Cook until the vegetables begin to soften, about 10 minutes; do not let brown.
Step 5
Add the wine and stock, and bring to a gentle simmer. Cook until the vegetables are very tender, about 1 hour. Cool slightly.
Step 6
Transfer the soup in batches to a blender (fill no more than halfway), or pass it through a food mill. Return the soup to a clean saucepan; stir in the cream. Bring to a simmer; remove from heat. Season with the salt, pepper, and nutmeg. Garnish with the endive.
