Creamy Shallot and Endive Soup
It's a substantial first course for 4 to 6 people--hot or even cold. Fascinatingly Belgian.
Garnish: 2 reserved strips of bacon, crumbled, with a sprig of parsley or basil leaf
Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes.
Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened.
When ready to serve, ladle into soup plates and top with crumbled bacon and herb garnish.