1 | Prepare and chop 50 g onion. | ![Endive and beer soup : etape 25 Endive and beer soup : etape 25](/images/recettes/entrees/soupes/579-1.webp) |
2 | Prepare 500 g endives (head of chicory) and cut into pieces. | ![Endive and beer soup : etape 25 Endive and beer soup : etape 25](/images/recettes/entrees/soupes/579-2.webp) |
3 | Peel and rinse 100 g potatoes, then slice but do not rinse again. | ![Endive and beer soup : etape 25 Endive and beer soup : etape 25](/images/recettes/entrees/soupes/579-3.webp) |
4 | 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. | ![Endive and beer soup : etape 25 Endive and beer soup : etape 25](/images/recettes/entrees/soupes/579-4.webp) |
5 | Add 750 ml Vegetable stock and the potatoes. Bring to the boil. | ![Endive and beer soup : etape 25 Endive and beer soup : etape 25](/images/recettes/entrees/soupes/579-5.webp) |
6 | Add the beer, cover and leave to cook for 20 minutes. | ![Endive and beer soup : etape 25 Endive and beer soup : etape 25](/images/recettes/entrees/soupes/579-6.webp) |
7 | Add 100 ml liquid cream to finish, then blend to give a smooth soup. Check the seasoning. | ![Endive and beer soup : etape 25 Endive and beer soup : etape 25](/images/recettes/entrees/soupes/579-7.webp) |
8 | Serve with a drizzle of olive oil and garnished with a parsley leaf. | ![Endive and beer soup : etape 25 Endive and beer soup : etape 25](/images/recettes/entrees/soupes/579-0.webp) |
Choose whatever beer you prefer, but preferably a light bitter or lager style.
No onions to hand? Just use shallots.