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Ingredients
1 pound endives
Juice of ½ lemon
2 cloves garlic, minced
3 ½ cups chicken stock
½ cup cooked white (cannellini) beans
Salt and freshly ground white pepper
Nutritional analysis per serving (4 to 6 servings)
14 grams carbs; 4 milligrams cholesterol; 95 calories; 1 gram monosaturated fat; 2 grams fat; 4 grams fiber; 560 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
I had a peek that needed to be cooked NOW. So I added it and it was lovely.