What I propose today is a Belgian endive and potato cream soup. The slightly bitter taste that characterizes this vegetable makes this first course truly unique. Obviously, it might not appeal to everyone because of this. I, however, love chicory and radicchio and found it delicious. Add some toasted bread croutons, and you’ll have a nourishing and comforting comfort food.
Other cream soups not to miss:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Belgian Endive Cream Soup
- 1.1 lbs Belgian endive
- 9 oz potatoes (net weight without peels)
- 3.4 cups vegetable broth
- 0.8 cup milk
- 3.4 tbsp heavy cream
- 3.5 tbsp butter
- 1 tbsp cornstarch
- salt
- black pepper
- Grana Padano PDO (or Parmesan – flakes)
Tools
- 1 Saucepan
- 1 Small pot
- 1 Sieve
- 1 Immersion blender
Preparation of the Belgian Endive Cream Soup
Peel the potatoes, wash them and cut them into chunks.
Wash the endive, remove the base and outer leaves (if they are damaged) and cut it into strips.
In a saucepan, melt 1.7 tbsp of butter and sauté the potatoes for a few minutes, stirring often.
Then add the endive, a generous pinch of salt, a generous grind of black pepper, and give it a good stir.
Now pour the hot broth into the saucepan and continue cooking for 20 minutes, uncovered, stirring occasionally.
Meanwhile, put the remaining 1.7 tbsp of butter in a small pot. When it melts, add the cornstarch sifted through a fine mesh sieve and cook until the mixture is slightly browned.
Then add the warm milk, cream, and a pinch of salt, and continue cooking for a few minutes, stirring continuously: you should obtain a sort of rather fluid and creamy bechamel.
When the vegetables are cooked, blend them with an immersion blender.
Then add the faux bechamel and incorporate it perfectly. Adjust the salt, if necessary.
Distribute the Belgian endive cream soup into individual plates, sprinkle with freshly ground black pepper, and garnish with Grana Padano or Parmesan flakes. Serve very hot. Enjoy! Paola
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