Description
A rich and velvety Cream of Belgian Endive Soup, blending tender leeks, Belgian endives, and aromatic vegetables simmered in chicken broth, then pureed to smooth perfection and finished with creamy half & half. This comforting Belgian-style soup makes a delightful first course, garnished with fresh chives or scallions for a subtle oniony crunch.
Ingredients
Vegetables
- 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
Liquids and Fats
- 3-1/2 cups reduced-sodium chicken broth (substitute vegetable broth to make it vegetarian)
- 3 tablespoons unsalted butter
- 1/2 cup half & half (or heavy cream)
Thickening and Seasoning
- 1 tablespoon flour
- 1/8 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper, to taste
Garnish
- Finely chopped chives or scallions
Instructions
- Prepare the vegetables: Rinse the leek thoroughly, trimming off the base and the dark green leaves. Halve the leek lengthwise and slice crosswise into 1/2-inch half moons. Rinse the Belgian endives, trim off their bases, halve lengthwise, then coarsely chop.
- Warm the broth: In a saucepan, gently warm the chicken broth over low heat to prepare for simmering the vegetables later.
- Sauté the vegetables: Melt the butter in a Dutch oven or large soup pot over medium heat. Add the leek, Belgian endives, chopped onion, and diced celery to the pot. Toss thoroughly to coat the vegetables in butter. Cook, stirring frequently, until the vegetables soften but do not brown, about 5 to 7 minutes.
- Add flour: Sprinkle the flour evenly over the softened vegetables. Stir constantly to coat the vegetables thoroughly and cook the flour, forming a roux-like base, for about 1 minute.
- Add broth and simmer: Pour the warmed chicken broth over the vegetables, stirring to combine everything well. Cover the pot and let the soup simmer until the vegetables are very tender, stirring occasionally, which should take about 30 minutes.
- Season the soup: Remove the pot from heat. Season the soup with freshly grated nutmeg, salt, and freshly ground black pepper according to your taste. Allow the soup to cool slightly before the next step.
- Puree the soup: Working in batches, carefully transfer the soup to a blender or food processor and puree until smooth and creamy. Return the pureed soup to the Dutch oven. (The soup can be frozen or refrigerated at this stage for 1-2 days; reheat gently when ready to proceed.)
- Finish with cream: Warm the pureed soup over medium-low heat, being careful not to let it boil. Gradually stir in the half & half or heavy cream, heating through until the soup is warm and creamy.
- Serve and garnish: Ladle the soup into bowls and garnish generously with finely chopped chives or scallions. Serve immediately as a comforting first course.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth throughout the recipe.
- Be careful not to brown the vegetables during sautéing to maintain the delicate flavors of the Belgian endive and leek.
- The soup can be made ahead and refrigerated for 1 to 2 days after pureeing; reheat gently to avoid curdling.
- Use a high-powered blender or food processor for the smoothest texture.
- Nutmeg should be added sparingly as it complements the creamy flavor without overpowering it.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Belgian
