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.
87 K 4.4/5 (23 reviews)
1 hour 5 min.
Easy
5 people
10 IngredientsLast modified on: January 12th 2014
For 5 people, you will need:
- 1
50 g onion - 2
500 g endives (head of chicory) - 3
100 g potatoes - 4
3 tablespoons olive oil - 5
1 knob butter - 6
750 ml vegetable stock - 7
250 ml beer - 8
100 ml liquid cream - 9
salt - 10
pepper - Total weight: 1,805 grams
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 50 g onion.
Stage 2 - 15 min.
Prepare 500 g endives (head of chicory) and cut into pieces.
Stage 3 - 5 min.
Peel and rinse 100 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 750 ml 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 RDI=30 % | 430 RDI=40 % | 310 RDI=50 % | 4,810 RDI=240 % | 20,140 RDI: 240 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per person | 20 RDI=6 % | 90 RDI=8 % | 60 RDI=9 % | 960 RDI=50 % | 4,030 RDI: 50 % |
How much will it cost?
- For 5 people : 3.25 €
- Per person : 0.65 €
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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: Stuffed cabbage leaves, Pork Chops Champvallon style, Pork medallions with "full" turnips, Duo of slow-cooked pork, Sausages with baked beans, French style, ... See them all 19
Endives (head of chicory)
Like these other recipes: How to prepare endives , Individual creamy endive gratins, Gratin du Nord, Endive and cheese salad with croutons, Endive and walnut salad, ... See them all 15
Beer
Like these other recipes: Ch'ti mussel tarts, Welsh (French Welsh Rarebit), Carbonnade, Gratin du Nord, ... See them all 4
Liquid cream
Like these other recipes: Black Forest gateau, Fresh mint ice-cream, Salmon with sorrel, Chestnut mousse in a whipper , Creamy spinach and potato gratin, ... See them all 170
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