Cream of Belgian Endive Soup
Indulge in the elegant flavors of Cream of Belgian Endive Soup, a velvety blend perfect for cozy nights or sophisticated gatherings. This luxurious soup highlights the delicate bitterness of Belgian endives, complemented by the mild sweetness of sautéed leeks and garlic, all brought together with a touch of nutmeg and a splash of lemon juice for brightness. Thickened with a creamy base and lightly spiced with white pepper, it offers a perfectly smooth and comforting texture. Ready in just 45 minutes, this recipe is a breeze to prepare and makes for a stunning presentation when garnished with fresh parsley. Whether served as a starter or a light meal, this endive soup is a refined choice for any occasion.
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Recipe Information
Ingredients
- 4 heads Belgian endives
- 3 tablespoons Unsalted butter
- 1 medium Leek (white and light green parts)
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.25 teaspoons Ground white pepper
- 0.25 teaspoons Nutmeg
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Trim the bottoms of the Belgian endives and remove any bruised outer leaves. Slice them thinly crosswise.
Thinly slice the leek and rinse well to remove any dirt. Mince the garlic cloves.
In a large saucepan, melt the butter over medium heat. Add the sliced endives, leeks, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken or vegetable stock while stirring to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Remove the soup from the heat and use an immersion blender to puree it until smooth. Alternatively, blend the soup in batches in a countertop blender, then return it to the pot.
Stir in the heavy cream, salt, white pepper, and nutmeg. Allow the soup to heat through on low for 2-3 minutes, but do not let it boil.
Taste and adjust seasoning, adding the lemon juice for a bright, fresh note.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 7.6 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
