Stew the witlof and the onion for about five minutes. Add the potato and the broth. Let simmer for about 40 minutes. Let cool until warm. Blend, and, if so desired, sieve. Reheat, add the cream substitute, but don't bring to the boil. Season, and add the chive at the last moment.

Better the next day.

I guess that the weird strangers among us who don't love brussel sprouts passionately don't like witlof either, since it has about the same delicate bitter taste, but that shouldn't be a reason for me to let the sensible people down! The dictionairy says "chicon; a single bulb of chicory, belgian endive". So you know what I mean, yes? Those white leafy things growing underground? I'll call it just witlof (crazy English speakers).