All the flavors in this soup meld perfectly together. So if you’re looking for something new and different, this soup is totally for you!

Ingredients

4-5 red potatoes, peeled and chopped

2 tablespoons butter

1 bay leaf

1/2 cup pecorino-romano

1 large endive, chopped

2 cloves garlic

2 cups chicken stock

4 anchovy fillets

2 tablespoons golden raisins

2 tablespoons pine nuts

1/2 to 1 cup heavy cream

1/2 cup cheddar cheese

1 teaspoon cayenne pepper salt and pepper, to taste

Mozzarella cheese, shredded (optional)

Instructions

In a large Dutch oven, melt 2 tablespoons of butter. Add garlic and anchovies. Once garlic starts to brown, add potatoes, raisins, bay leaf, pine nuts, and escarole. Cover with chicken stock, and season with salt and pepper. Simmer for 20 minutes. Puree with immersion blender. Slowly stir in heavy cream and cayenne pepper. Then stir in pecorino and cheddar cheese until melted. You can go ahead and serve the soup now as is, or you can take it to another level and place soup in oven-proof bowls, cover the top lightly with mozzarella cheese, and broil for a few minutes, until cheese is browned. Recipe courtesy of foodbuzz.com.