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It's a substantial first course for 4 to 6 people--hot or even cold. Fascinatingly Belgian.

• 2 Tablespoons butter
• 8 shallots, peeled and minced
• 8 Belgian endives, washed, trimmed, and sliced thin on a diagonal
• 4 cups of chicken stock
• 6 slices of bacon, cooked crisp
• 1 Tablespoon minced chervil or tarragon, minced (or 1/4 teaspoon, rubbed between your palms)
• salt and white pepper to taste
• 1 egg yolk whisked into 1 cup of whipping cream

Saute the shallots in the butter in a large saucepan, stirring until they are soft. Add the endive and cook, stirring, for about 3 minutes. Add the stock, bring to a boil, then reduce heat and simmer for 5 minutes.

Stir in 4 strips of crisp bacon, crumbled, chervil or tarragon, salt and pepper. Remember to add more salt if you're going to serve cold. Bring the soup to a low heat and whisk in the cream and egg yolk, stirring until thickened.

When ready to serve, ladle into soup plates and top with crumbled bacon and herb garnish.