Ingredients

• 3 tablespoons clarified butter
• 4 heads endive
• 1/2 small onion, small dice
• 2 stalks celery, small dice
• 1 carrot, small dice
• 1 teaspoon thyme
• 1 1/2 cups chicken stock
• 2 tablespoons whole butter

Instructions

1. Add clarified butter to hot pan and brown endive.

2. Remove endive and reserve.

3. Saute carrots, celery and onions until soft and add seasonings.

4. Return endive to pan and add chicken stock.

5. Fill only halfway up endive.

6. Bring to boil and reduce heat to a simmer for approximately 25 minutes. Remove endive.

7. Remove solids from the liquid and puree.

8. While pureeing add stock in a steady stream to pureed vegetables creating a sauce. Serve and Enjoy!