White Bean And Endive Soup

Name: White Bean And Endive Soup
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 pound endives; Juice of 1/2 lemon; 2 cloves garlic, minced; 3 1/2 cups chicken stock; 1/2 cup cooked white (cannellini) beans; Salt and freshly ground white pepper

By Florence Fabricant

Total Time: 40 minutes
Rating: 4(14)
Comments: Read comments

Featured in: FOOD; Thick Steaming Soups for Wintertime

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

1pound endives
Juice of ½ lemon
2cloves garlic, minced
3½cups chicken stock
½cup cooked white (cannellini) beans
Salt and freshly ground white pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
Step 2
Add the chicken stock and simmer for 15 minutes.
Step 3
Puree the soup in a blender or a food processor, then return it to the saucepan.
Step 4
Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.