Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 heads Belgian endive, cored
- 1 white onion, diced
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 large potatoes, peeled and diced
- 2 cups chicken broth
- 1 cup milk or cream
- salt and pepper, to taste
- chopped chives
- dill sprigs (to garnish)
- =
Directions
Mince the endives, reserving a few small leaves for garnish.
Saute the onion, garlic, and endives in the butter for 3 minutes.
Add the potatoes and chicken broth, bring to a boil then turn down the heat and simmer for about 15 minutes, or until the potatoes are soft.
Place the mixture into a blender container or use an immersion blender.
Blend until smooth.
Add the milk, salt, and pepper and blend some more.
Serve hot or cold and garnish with chopped endive leaves, chives, and dill.