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Endive and Potato Soup

Serves: 6

 

1 leek sliced

2 tbsp butter

1 baby endive washed and chopped

1 large potato cubed

3 cup chicken stock

salt and pepper to taste

 

 

 

Melt butter in saucepan and sauté leek for 2 minutes. 

Add endive, potato and stock, bring to boil and simmer for 15 minutes. 

Allow to cool and then blend until smooth. Add salt/pepper to taste, reheat and serve.

 


 
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