Cream of Endive Soup with Rosemary Parmesan Crisps
A delicious, thick soup made with endive and lightly scented with rosemary. Serve some Parmesan crisps with rosemary on the side for a lovely appetizer or side.
Servings 6servings
Ingredients
Soup:
2tablespoonbutter
½medium onionchopped
½teaspoonsalt
2clovesgarlicminced
4heads California Endivecoarsely chopped
¼teaspoonblack pepper
2 ½cupschicken both
2large sprigs fresh rosemary
Crisps:
½cupfinely grated parmesan
1tablespoonfresh rosemarychopped
Instructions
For the soup, heat butter in a large heavy saucepan over medium heat until melted. Add onions and salt, and cook until softened, about 4 minutes. Add garlic and cook until fragrant, 30 seconds.
Add endive and cook until leaves are wilted, 2 or 3 minutes. Season with pepper.
Add chicken broth and rosemary sprigs and bring to a boil, then reduce heat and simmer for 20 minutes.
Remove rosemary sprigs. Use an immersion blender or transfer to a food processor and puree.
For the crisps, preheat oven to 400F and line a baking sheet with a silicone mat or parchment paper.
Mix parmesan and rosemary in a small bowl, then make even 6 mounds on prepared baking sheet. Spread into a small circle, about 3 inches in diameter and press down gently.
Bake 5 minutes, until crisp and lightly browned.
Dish out soup with a few rosemary leaves for garnish and serve crisps on the side.
Notes
Serves 6. Each serving has 13.2 g of carbs and 10.8 g of fiber. Total NET CARBS = 2.4 g.