CREAM OF BELGIAN ENDIVE SOUP
A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mince the endives, reserving a few small leaves for garnish.
- Saute the onion, garlic, and endives in the butter for 3 minutes.
- Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
- Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
- Add the milk, salt, and pepper and blend. Serve hot or cold.
- Garnish with chopped endive leaves, chives, and dill.
Nutrition Facts : Calories 307.5, Fat 9.4, SaturatedFat 5.4, Cholesterol 23.8, Sodium 520.8, Carbohydrate 47.1, Fiber 12.4, Sugar 3.6, Protein 11.7
CREAM OF BELGIAN ENDIVE SOUP
This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Cut leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside.
- Cut endives in half lengthwise, and cut out and discard the cores. Thinly slice crosswise; set aside.
- Peel potatoes, and cut into 1/2-inch pieces. Set aside in a bowl of cold water.
- Heat butter in a saucepan over medium heat. Add leeks; cook until they start to soften, about 3 minutes. Drain potatoes well; add to pot along with sliced endive. Cook until vegetables begin to soften, about 10 minutes; do not let brown.
- Add wine and stock, and bring to a gentle simmer. Cook until vegetables are very tender, about 1 hour. Cool slightly.
- Transfer soup in batches to a blender (fill no more than halfway), or pass it through a food mill. Return to a clean saucepan; stir in cream. Bring to a simmer; remove from heat. Season with salt, pepper, and nutmeg. Garnish with endive.
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From blue-kitchen.com
Cuisine BelgianCategory Soup
- Rinse the leek well, trim off the base and dark green leaves. Halve lengthwise and slice crosswise into 1/2-inch half moons. Rinse the endives, trim off the base, halve lengthwise and coarsely chop.
- Melt butter in a Dutch oven or large soup pot over medium flame. Add leek, endives, onion and celery to the pot and toss thoroughly to coat everything with butter. Cook, stirring frequently, until vegetables are softened, but not browned, 5 to 7 minutes. Sprinkle flour over vegetables. Stir to coat vegetables evenly and cook, stirring constantly, for 1 minute.
- Pour warmed chicken broth over vegetables and stir to combine. Simmer, covered, until vegetables are very tender, stirring occasionally, about 30 minutes. Season with nutmeg, salt and pepper. Remove from heat and let cool slightly.
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