With the rack in the middle position, preheat the oven to 375°F (190°C).
On a work surface, using a bread knife or chef’s knife, remove the crust from the baguette. While the bread is still slightly frozen, slice as thinly as possible. Spread the bread slices out on a baking sheet.
Using a pastry brush, cover the bread with the oil. Season with salt. Bake for 8 minutes or until golden and crispy. Set aside.
Meanwhile, in a pot over medium-low heat, cook the leak, potato and garlic in the butter without browning for 5 minutes. Season with salt. Add the endives, milk and broth. Simmer over medium heat for 20 minutes or until the potato is tender, stirring a few times. Add the cream.
In a blender, purée the soup until smooth. Adjust the seasoning.
Break the bread chips into small pieces.
Divide the soup among four bowls. Top with the bread chips, julienned endives and herbs. Sprinkle with Espellete pepper.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.