Endive Soup Au Gratin
Indulge in the comforting elegance of Endive Soup Au Gratin, a velvety blend of sweet, caramelized Belgian endives, rich cream, and a hint of nutmeg, crowned with golden, bubbly Gruyère cheese. This French-inspired delight starts with sautéed onions, garlic, and tender endives before being pureed into creamy perfection. Topped with toasted slices of crusty bread and broiled to perfection, this soup offers a satisfying balance of savory depth and crisp, cheesy indulgence. Perfect for a cozy dinner or as an impressive starter, this soup is a hearty yet sophisticated dish that’s ready in under an hour. Garnish with fresh parsley for a touch of color, and savor each luxurious spoonful!
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Recipe Information
Ingredients
- 5 pieces Belgian endives
- 3 tablespoons Butter
- 1 medium (finely chopped) Onion
- 2 cloves (minced) Garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 0.25 teaspoons (freshly grated) Nutmeg
- 1 teaspoon (adjusted to taste) Salt
- 0.5 teaspoons (freshly ground) Black pepper
- 1 cup (grated) Gruyère cheese
- 4 slices (toasted) Crusty bread
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Trim the ends of the Belgian endives and cut them into thin slices.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and sliced endives. Cook for another 6-8 minutes, stirring occasionally, until the endives are tender and slightly caramelized.
Sprinkle the flour over the mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable stock while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for 10-12 minutes until the flavors meld together.
Use an immersion blender to puree the soup until smooth, or blend it in batches in a countertop blender. Return the soup to the pot if necessary.
Stir in the heavy cream, freshly grated nutmeg, salt, and black pepper. Simmer for another 5 minutes, but do not let it boil.
Preheat your broiler. Ladle the hot soup into oven-safe bowls and place a slice of toasted crusty bread on top of each bowl.
Sprinkle the grated Gruyère cheese generously over the bread. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
Carefully remove from the oven, garnish with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.4 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 374 mg | 29% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 475 mg | 10% | |
*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.
