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.
MUSHROOM AND ENDIVE SOUP
A hearty yet light blend of mushrooms and endive that gets progressively spicier as you eat.
Provided by HOFFIE125
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper.
- Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.
- Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 10.6 g, Cholesterol 10.6 mg, Fat 4.1 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 2 g, Sodium 231.7 mg, Sugar 8.2 g
CREAM OF ENDIVE SOUP
This sounds easy and wonderful. I have not tried it yet, but I will keep my eyes open for some endive next time I go to the market.
Provided by Mercy
Categories Greens
Time 45m
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, bring to a boil then turn down the heat and simmer for about 15 minutes, or until the potatoes are soft.
- Place the mixture into a blender container or use an immersion blender.
- Blend until smooth.
- Add the milk, salt, and pepper and blend some more.
- Serve hot or cold and 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
WHITE BEAN AND ENDIVE SOUP
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
- Add the chicken stock and simmer for 15 minutes.
- Puree the soup in a blender or a food processor, then return it to the saucepan.
- Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 550 milligrams, Sugar 2 grams
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EASY, SUBTLE COMFORT: CREAM OF BELGIAN ENDIVE SOUP
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- 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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