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.
90 K 4.4/5 (23 reviews)
1 hour 5 min.
Easy
10 people
10 IngredientsLast modified on: January 12th 2014
For 10 people, you will need:
- 1
100 g onion - 2
1 kg endives (head of chicory) - 3
200 g potatoes - 4
6 tablespoons olive oil - 5
2 knobs butter - 6
1 litre 500 ml vegetable stock - 7
500 ml beer - 8
200 ml liquid cream - 9
salt - 10
pepper - Total weight: 2,910 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 100 g onion.
Stage 2 - 15 min.
Prepare 1 kg endives (head of chicory) and cut into pieces.
Stage 3 - 5 min.
Peel and rinse 200 g potatoes, then slice but do not rinse again.
Stage 4 - 5 min.
Melt 2 knobs butter in 6 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 litre 500 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 200 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 | 150 RDI=60 % | 790 RDI=80 % | 560 RDI=80 % | 8,780 RDI=440 % | 36,770 RDI: 440 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 20 RDI=3 % | 300 RDI=20 % | 1,260 RDI: 20 % |
| Per person | 20 RDI=6 % | 80 RDI=7 % | 60 RDI=8 % | 880 RDI=40 % | 3,680 RDI: 40 % |
How much will it cost?
- For 10 people : 3.20 €
- Per person : 0.35 €
Change currency: 
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 medallions with "full" turnips, Curried prawn risotto, Fisherman's Ragout, Provençal braised carrots, ... See them all 19
Endives (head of chicory)
Like these other recipes: Endive and cheese salad with croutons, Endive gratin with cancoillotte, Ham and endives au gratin, Thin endive tart, Gratin du Nord, ... See them all 15
Beer
Like these other recipes: Gratin du Nord, Ch'ti mussel tarts, Welsh (French Welsh Rarebit), Carbonnade, ... See them all 4
Liquid cream
Like these other recipes: Smoky sausage and mash, Baked eggs with chicken and spinach, Pear and chocolate tart with a hint of mint, Toffee apple upside-down cake, Creamy Winter Vegetable Soup, ... See them all 170
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