Endive and Fennel Soup

This creamy and flavorful soup combines the delicate bitterness of endive with the aromatic sweetness of fennel.

Ingredients - Serves 6

In a large pot, melt the butter over medium heat.
Add the chopped onion and sliced fennel bulb. Cook until softened, about 5 minutes.
Add the chopped endive and diced potato. Cook for another 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
Using an immersion blender or regular blender, puree the soup until smooth.
Stir in the heavy cream and season with salt and pepper to taste.
Serve hot, garnished with chopped chives.