Creamy Belgian Endive Soup

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Belgian endive gives this creamy soup a gentle bitterness that balances beautifully with potato and cream. It makes an elegant starter or a light lunch bowl.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butter – 2 tbsp
• onion, chopped – 1 medium
• leek, sliced – 1 large
• Belgian endive, chopped – 5 heads
• potato, diced – 1 medium
• vegetable stock – 5 cups
• heavy cream – 1/2 cup
• lemon juice – 1 tsp
• salt – 1 tsp
• white pepper – 1/2 tsp

Method

1. Melt the butter in a soup pot and cook the onion and leek for 5 minutes until soft and fragrant.
2. Add the Belgian endive and the potato, season lightly, and cook for 2 minutes while stirring.
3. Pour in the stock and simmer for 20 minutes, or until the vegetables are fully tender.
4. Blend the soup until smooth, then stir in the cream and lemon juice. Taste and adjust with salt and pepper.
5. Ladle into warm bowls and finish with a little white pepper.