Endive Soup

Clean and cut endive, heat about 80 g of butter in a large saucepan and steam the leaf lettuce in it. Then pour in beef broth and cook by about a third. With a whisk, mash the lettuce (or pass it through a sieve), mix a quarter l of sweet whipped cream with 4 egg yolks and add it to the very hot soup – away from the fire. Season with pepper, salt, nutmeg and a pinch of sugar.

Pour the soup onto preheated plates. Toast the white bread cubes in clarified butter and add to the soup – so that it sizzles .

Tip: Instead of clarified butter, you can also use butter in most cases.

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