Endive and beer soup
For this soup, the endives (chicory) and onions are cooked gently together first before adding the vegetable stock and beer. The endives and beer give the soup a hint of bitterness and a unique flavour.
80K 4.4/5 based on 23 reviews
Last modified on: January 12th 2014
Keywords for this recipe:For 5 people, you will need:
- 1
1.8 oz onion - 2
1 lb + 1.6 oz endives (head of chicory) - 3
0 kg 3 g potatoes - 4
3 tablespoons olive oil - 5
1 knob butter - 6
1 lb + 10.4 oz Vegetable stock - 7
0 litre 8 ml beer - 8
100 ml liquid cream - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 35 min.
All in all: 1 hour 5 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare and chop 1.8 oz onion.
Stage 2 - 15 min.
Prepare 1 lb + 1.6 oz endives (head of chicory) and cut into pieces.
Stage 3 - 5 min.
Peel and rinse 0 kg 3 g potatoes, then slice but do not rinse again.
Stage 4 - 5 min.
Melt 1 knob butter in 3 tablespoons olive oil in a large pan on medium heat, then add the onions and endives, salt and pepper.
Cook without colouring, stirring frequently.
Cook without colouring, stirring frequently.
Stage 5 - 10 min.
Add 1 lb + 10.4 oz Vegetable stock and the potatoes. Bring to the boil.
Stage 6 - 20 min.
Add the beer, cover and leave to cook for 20 minutes.
Stage 7 - 5 min.
Add 100 ml liquid cream to finish, then blend to give a smooth soup. Check the seasoning.
Stage 8
Serve with a drizzle of olive oil and garnished with a parsley leaf.
Remarks
Choose whatever beer you prefer, but preferably a light bitter or lager style.
No onions to hand? Just use shallots.
No onions to hand? Just use shallots.
Keeping: A few days in the fridge in a selaed container.
Source: Based on a recipe by Thibault Van Aerde.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 30 % | 420 40 % | 280 40 % | 4,510 230 % | 18,890 230 % |
| Per 100 g | 4 2 % | 20 2 % | 20 2 % | 260 10 % | 1,110 10 % |
| Per person | 20 6 % | 80 8 % | 60 8 % | 900 50 % | 3,780 50 % |
How much will it cost?
- For 5 people : 2.84 €
- Per person : 0.57 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Provençal braised carrots, Pork Chops Champvallon style, Foie gras Chantilly , Melt-in-the mouth meat and vegetables in a sealed casserole, Pork medallions with "full" turnips, ... See them all 19
Endives (head of chicory)
Like these other recipes: Flamiche, Gratin du Nord, Endive and walnut salad, Endives "bonne femme", Comtoise endive salad, ... See them all 15
Beer
Like these other recipes: Ch'ti mussel tarts, Carbonnade, Welsh (French Welsh Rarebit), Gratin du Nord, ... See them all 4
Potatoes
Like these other recipes: Late Winter Soup with Fresh Spinach, Minestrone, Gratin Dauphinois, Green bean purée, Potato gratin, ... See them all 77
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