Cream of Endive Soup with Fried Bread Chips | RICARDO

Ingredients

• ½ ciabatta baguette, frozen for 15 minutes
• ¼ cup (60 ml) olive oil
• 1 leek, white part only, thinly sliced
• 1 large potato, peeled and diced
• 1 garlic clove, chopped
• 2 tbsp butter
• 4 white endives, thinly sliced
• 1 ½ cups (375 ml) milk
• 1 ½ cups (375 ml) chicken or vegetable broth
• ½ cup (125 ml) 15% or 35% cream
• 1 red or white endive, leaves separated and julienned
• Chervil or flat-leaf parsley leaves, to taste
• Ground Espelette or Gorria pepper (Espelette-style), to taste