UPDATE: I had this soup two days later for lunch, and it was remarkable (even with my substitutions!) Original:
When I made this soup, my local supermarket was out of endive, so I substituted leeks instead. It turned out brilliantly! I added some more spices though - lots of thyme, sage, rosemary, and cayenne. I also used some white wine and sherry to give it a more sophisticated edge. The only problem I encountered was blending the yogurt into the soup. It didn't blend, and it came out looking like parmesan cheese - Still tasty though! I look forward to trying the recipe with endive soon.
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