Soupe des Ardennes
Ingredients
- 2 cloves garlic minced
- 1 baguette baguette cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- 3 medium endives or one head escarole, or both, sliced lengthwise, very thinly
- 3 medium leeks white parts and 1 inch of the green parts, sliced very thinly
- 2 medium shallots sliced very thinly
- 6 tablespoons butter
- 1 large potato sliced very thinly
- 8 sprigs fresh thyme
- 6 cups milk
- 1 pinch Nutmeg
- to taste Salt
- to taste white pepper
Instructions
- Preheat oven to 425°.
- In skillet, sauté garlic in olive oil. Toss in baguette cubes and add a splash or two more olive oil. Sprinkle in Herbes de Provence. Sauté for a few minutes at a fairly high heat, then remove to a baking sheet and broil cubes in oven until slightly crisp. Set aside. (The croutons can be prepared several days in advance. Store in a sealed bag.)
- In wide saucepan, sauté endive, leek and shallot slices in butter, then place in large stock pot. Add potato slices, 2 sprigs of thyme and milk. Bring to a soft boil and season with salt, white pepper and nutmeg to taste. Reduce heat to low and cook for about 20 minutes.
- When finished, let pot sit, covered, for about 15 minutes. Discard cooked thyme and place soup in bowls. Garnish with croutons and fresh thyme.
