For ➍1 large onion, chopped
1 leek (white only)
15 endives, chopped (reserve some tips)
1.5 l chicken stock
2 laurel leaves
1 bunch thyme
salt & epper
100 g North Sea shrimps, peeled
50 g butter
20 g croutons
parsley, fried
Sauté the onion and the leek in butter. Add endives, stock, thyme and laurel.
Cook on low fire for 1 h.
Put some shrimps, croutons,endives' tips and parsley in each plate. Add hot soup.
Cook on low fire for 1 h.
Put some shrimps, croutons,endives' tips and parsley in each plate. Add hot soup.
