Endive cream soup (Velouté d'endives)

1. In a pot, soften the diced onion in butter until translucent.

2. Add the sliced endive and wilt together for a few minutes (this tames its bitterness).

3. Add the diced potato, pour in the vegetable stock, season with salt and pepper and cook for about 18 minutes until everything is tender.

4. Blend silky-smooth with a stick blender.

5. Stir in the cream and a few drops of lemon juice, then just bring together.

6. Serve hot, adjusting the salt to taste.

Tip: Endive (chicory) is slightly bitter – the potato softens it into creaminess and the lemon juice balances it. A pinch of sugar also takes the edge off if the endive is very pronounced.