Caramelized endive soup with blue cheese from EAT at The New York Times by Mark Bittman

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Notes about this recipe

  • Agaillard on May 02, 2017

    This was really nice!!!! I skipped the blue cheese as I don't like it, but both the soup and the caramelised endives were wonderful. I would experiment trying adding goat cheese (instead of blue), beer, mustard, garlic croutons, and maybe other cheeses such as cheddar, maroilles... until I have my perfect yummy version

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