Ingredients
2 medium leeks, white and light-green parts only
8 heads of Belgian endive, plus more for garnish
2 medium Idaho potatoes
3 tablespoons unsalted butter
1/2 cup dry white wine
5 cups homemade or low-sodium canned chicken or vegetable stock
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground white pepper
Generous pinch of freshly grated nutmeg
Preparation
Cut leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside.
Cut endives in half lengthwise, and cut out and discard the cores. Thinly slice crosswise; set aside.
Peel potatoes, and cut into 1/2-inch pieces. Set aside in a bowl of cold water.
Heat butter in a saucepan over medium heat. Add leeks; cook until they start to soften, about 3 minutes. Drain potatoes well; add to pot along with sliced endive. Cook until vegetables begin to soften, about 10 minutes; do not let brown.
Add wine and stock, and bring to a gentle simmer. Cook until vegetables are very tender, about 1 hour. Cool slightly.
Transfer soup in batches to a blender (fill no more than halfway), or pass it through a food mill. Return to a clean saucepan; stir in cream. Bring to a simmer; remove from heat. Season with salt, pepper, and nutmeg. Garnish with endive.
