Cream of Endive Soup with Rosemary Parmesan Crisps

• Ready in 45m

• Serves 6

• 172 calories

• 11.69g carbs

Cream of Endive Soup with Rosemary Parmesan Crisps is a gluten free and primal recipe with 6 servings. For $1.48 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 172 calories, 11g of protein, and 10g of fat per serving. This recipe from All Day I Dream About Food requires pepper, garlic, parmesan, and californian endive. 1 person found this recipe to be yummy and satisfying. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

10 ingredients

1. 1/4 tsps pepper
2. 2 tbsps butter
3. 3 cups chicken both
4. 4 heads california endive
5. 1 tbsp rosemary
6. 2 large sprigs rosemary
7. 2 cloves garlic
8. 1/2 medium onion
9. 1/2 cups parmesan
10. 1/2 tsps salt

Instructions

1. For the soup, heat butter in a large heavy saucepan over medium heat until melted.
2. Add onions and salt, and cook until softened, about 4 minutes.
3. Add garlic and cook until fragrant, 30 seconds.
4. Add endive and cook until leaves are wilted, 2 or 3 minutes. Season with pepper.
5. Add chicken broth and rosemary sprigs and bring to a boil, then reduce heat and simmer for 20 minutes.
6. 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.
7. Mix parmesan and rosemary in a small bowl, then make even 6 mounds on prepared baking sheet.
8. Spread into a small circle, about 3 inches in diameter and press down gently.
9. Bake 5 minutes, until crisp and lightly browned. Dish out soup with a few rosemary leaves for garnish and serve crisps on the side.