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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
15 people
10 IngredientsLast modified on: January 12th 2014
For 15 people, you will need:
- 1
2⁄3 cup onion - 2
6 1⁄3 cups endives (head of chicory) - 3
1 1⁄3 cup potatoes - 4
9 tablespoons olive oil - 5
3 knobs butter - 6
9 ½ cups vegetable stock - 7
3 cups + 3 tablespoons beer - 8
1 1⁄3 cup 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 2⁄3 cup onion.
Stage 2 - 15 min.
Prepare 6 1⁄3 cups endives (head of chicory) and cut into pieces.
Stage 3 - 5 min.
Peel and rinse 1 1⁄3 cup potatoes, then slice but do not rinse again.
Stage 4 - 5 min.
Melt 3 knobs butter in 9 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 9 ½ cups 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 1 1⁄3 cup 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 | 240 RDI=90 % | 1,280 RDI=120 % | 930 RDI=140 % | 14,430 RDI=720 % | 60,410 RDI: 720 % |
| 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 15 people : 9.75 €
- Per person : 0.65 €
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: Pork medallions with "full" turnips, Provençal braised carrots, Fisherman's Ragout, Melt-in-the mouth meat and vegetables in a sealed casserole, Stuffed cabbage leaves, ... See them all 19
Endives (head of chicory)
Like these other recipes: Purple sprouting broccoli and endive salad, Flamiche, Endive and cheese salad with croutons, Individual creamy endive gratins, 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: Bourguignon potatoes , Pear and chocolate tart with a hint of mint, Pistachio tiramisu, Brussels sprouts with thyme cream, Rabbit civet "à la normande", ... See them all 170
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