Soup endive
Instructions
Blanch the Endive for 2 hours.
To sweat in a saucepan with oil the thinly sliced onion.
Combine the Endive, cut into strips.
Stemperarvi the flour little by little adding the broth at room temperature to avoid the formation of lumps.
Add salt and cook for 30 minutes.
Transfer to individual shards sprinkle with cheese and bake in the oven.
Ingredients and dosing for 4 persons
- 350 g of belgian salad (endive)
- 200 g of onions
- 2 tablespoons of olive oil extra virgin
- 25 g of flour
- 50 cl of vegetable broth
- 4 tablespoons of apulian canestrato cheese grated cheese
- Salt