Creamy Endive and Potato Soup
Despite its bitterness endive is great in a salad but how about soup? We’re so sure but since it’s in season here in Switzerland, we thought we would give it a try. To our complete delight, it was delish!
Remember that endive is still better, but you can cut bitterness in a variety of ways: heat, cold, cream, salt, and vinegar. If in doubt, here’s a handy article. And, for this recipe, we pulled out the Betty Bossy soup maker. An Instapot probably works just as well. So go ahead and try it for yourself and let us know what you think!
- 5 small potatoes peeled and cubed
- 1 endive
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 1/8 teaspoon spicy paprika
- 5 cup(s) chicken stock
- 3 bay leaves
- 1 pinch nutmeg
- 1 pinch saffron (optional)
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- Prep 10min
- Meal Time Lunch
- Serves 4
- Bring chicken stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes. Then remove the bay leaves.
- Chop potatoes, onions, leeks, garlic, and shallots and saute with olive oil over high heat for roughly 3 minutes.
- Add vegetable mixture, endive and boiling stock to soup maker continue cooking on low heat for 25 minutes.
- Add milk, butter, nutmeg, saffron, and cream to the mixture. Blend to desired consistency.
- Add a splash of lemon juice. Add more salt and pepper to taste.
- Finish off with the final sprig of parsley and serve in a bowl.