Yield: 4 servings.
2 thick slices stale country-style bread, crusts removed

2 tablespoons melted butter

3 or 4 endives, cored, then cut crosswise

1 shallot, chopped

4 cups chicken broth

1 cup heavy cream

Salt

Ground pepper

1/2 cup finely chopped chives


Preheat the oven to 350 degrees. Cut the bread into cubes, place on a baking sheet, then toss with melted butter. Bake for about 10 minutes, tossing once or twice, until the croutons turn golden and crisp.

Put endives in a saucepan; add shallot and chicken broth. Bring to a boil, then reduce heat and cook for 10 to 15 minutes, until endives are just tender.

Puree the endives, adding enough of the broth to make a smooth consistency. Return the puree to the pot. For a smoother consistency, pass the soup through a fine-mesh sieve.

Add cream; heat through. Season to taste with salt and pepper. Just before serving, add chives to the hot soup, and ladle into bowls, garnishing each with a handful of croutons.

PER SERVING: 340 calories; 29g fat (77 percent calories from fat); 17g saturated fat; 98mg cholesterol; 7g protein; 15g carbohydrate; 3g fiber; 184mg sodium.