Endive Gorgonzola Soup

One of the ways that I know that I really am living in France (if all the people speaking French hadn’t clued me in yet) is the recipes my kids bring home from school. I don’t know about the recipes your kids bring home, but the year before last there was a recipe for dark chocolate truffles. (That’s a recipe for another post.)

This year, at the end of the year, they brought home a soup cookbook. For preschoolers mind you. There are some pretty standard soups in there, like minestrone or split pea soup. And then there’s this one: Endive Gorgonzola soup. For preschoolers mind you. Although it does sound delicious!

• 6 endives
• 4 large potatoes
• 1 apple
• 1 pint of milk
• 2 vegetable bouillon cubes
• 1 cup crumbled gorgonzola cheese
• chopped walnuts

Cut the endives into large chunks, taking out the bitter stems. Cut the potatoes and apple into large pieces and cook with the endives in enough water (adding the bouillon cubes) to cover. When the vegetables are soft, drain, reserving the broth. Puree in small batches, adding the broth and milk until the soup reaches the desired consistency (rather thick). Add the cheese and stir until smooth, serve immediately, topped with the walnuts.