Soupe à l’Ardennaise (Ardennes Chicory Soup)

1 lb chicory (Belgian endive)
2 leeks – white part only
1/4 c butter
2 small potatoes – peeled, diced
2 1/2 c milk
Salt
pepper, white
2 egg yolks
1/3 c half and half
2 tb chives – chopped fine

Remove and discard core from each chicory head – cut remainder into 1/4 inch slices. Cut leeks in 1/4 inch pieces. Melt butter in a large saucepan. Add sliced chicory and leeks – saute 2-3 minutes. Add potatoes and milk. Season to taste with salt, white pepper. Bring to a boil, stirring occasionally. Cover and simmer 45 minutes – until potatoes are tender.

In a small bowl, baat egg yolks with half and half. Stir in 1/4 cup hot milk mixture. Stir egg-yolk mixture into remain milk mixture. Stirring constantly, cook until slightly thickened. Pour into a tureen – or serve in individual bowls. Garnish with chives. Serve immediately.

A variation is to add 1/4 pound ham, cooked and julienned before heating and serving.

Makes 4 servings.

Source: my collection