Friday, March 15, 2013

Getting Back to the Soup

I made the Endive Chorizo soup (see Wednesday's post) today with one adjustment. I forgot that my companion does not like chorizo so I used coppa ham instead. Verdict: this soup rocks. Make it today. Your visual list of ingredients is above.

 Cookin' in the pot...see that little clove in there?

And the finished product...

Chop the onion, peel the potatoes and dice, mince two cloves of garlic, chop up all the endive. Saute in olive oil for a few minutes then add water (eyeball it - I never measure), 1/2 cup diced chorizo or coppa, 1 chicken bouillon and 2 cloves. Simmer on medium for 40 minutes. Remove from heat and add 1/2 cup heavy whipping cream. You may want to stir in some flour or corn starch to thicken. Chop up a handful of chives and throw them in. Add salt and pepper. Seriously, make this today.

My friend says she sometimes makes this for dinner parties as a appetizer and serves it in small glasses.

2 comments:

Sparkling Like A Diamond said...

This sounds wonderful and I will be trying it soon. Thanks for sharing.

Michelle said...

It was surprisingly good. I had never cooked endive or used clove in anything. Can't describe the taste other than to say it's delicate. Loved it.