Cream of endives with hazelnut oil


4 large endives
2 medium potatoes
3 garlic cloves, minced
2 Tbsp (30 mL) Maison Orphée Extra Virgin Olive oil
2 cups (500 mL) water
1 cup (250 mL) milk
1 cup (250 mL) 15 % table cream
1 cup (250 mL) chicken stock
Guérande sea salt and ground pepper to taste
2 Tbsp (30 mL) Maison Orphée Hazelnut oil
Parmesan cheese, in flakes
Parsley, chopped


Cut the endives in half and take off the hard part. Mince the potatoes and the endives. Wash and dry. In a saucepan, cook the endives, the potatoes and the garlic for 5 minutes stirring constantly. Add the water, milk, cream and chicken stock. Salt gently and cook for 20 minutes. Put the soup in the mixer and add the hazelnut oil. Serve topped with Parmesan flakes and parsley.