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Cream of Belgian Endive Soup
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Cream of Belgian Endive Soup

Adapted from the Everybody Eats Well in Belgium Cookbook, this soup is quietly comforting and easy to prepare.
Course Soup
Cuisine Belgian
Servings 6 as a first course

Ingredients

  • 1 leek, white and pale green parts only
  • 4 large Belgian endives, about 1/4-pound each
  • 1 medium onion, finely chopped
  • 1 rib celery, diced
  • 3-1/2 cups reduced-sodium chicken broth (substitute vegetable broth to make it vegetarian)
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1/8 teaspoon freshly grated nutmeg
  • salt and freshly ground pepper, to taste
  • 1/2 cup half & half (or heavy cream)
  • finely chopped chives or scallions, for garnish

Instructions

  • 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.
  • Meanwhile, warm chicken broth in a saucepan.
  • 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.
  • Purée the soup in batches in a blender or food processor and return it to the Dutch oven. (Soup can be made ahead up to this point. Cover and refrigerate for up to 1 to 2 days. Gently reheat before proceeding.)
  • Warm the soup over a medium-low flame, but don't let it boil. Gradually stir in the half & half or cream and warm through.
  • Ladle into serving bowls and garnish with scallions or chives. Serve.

Kitchen Notes

Serve it hot or cold. This being February in Chicago, we enjoyed the warmth. But chilled leftovers were just as delicious the next day, making it a perfect summer soup.