Belgian endive soup with caramelized mushrooms (V, GF)
User Reviews
5.0
21 reviews
Excellent
Belgian endive soup with caramelized mushrooms (V, GF)
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When I tasted Belgian endive soup I felt like little angels should pop from the sky and start singing Hallelujah. This humble, simple vegan and gluten-free soup is a revelation.
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Ingredients
Garnish:
- 2 TBs Earth Balance or butter
- 1 lb mushrooms sliced
- ½ teaspoon brown sugar
- salt & pepper to taste
Soup:
- 2 TBs Earth Balance or butter
- 2 sweet white onions diced
- 2 lb of endive 900g, or 6-8 heads
- 2 white-flesh potatoes Idaho or Yukon Gold
- 1 liter vegetable broth or water
- 1 cup soy cream
- salt and pepper to taste
- Pinch of nutmeg
- 2 stalks fresh tarragon diced finely (optional)
Instructions
- Preheat large pan to medium heat. Add Earth Balance. Add half the mushrooms and sautée on medium-low heat until start to wilt, 5 minus. Add remaining mushrooms. Sautée an additional 7-10 mins, until mushrooms haze browned around the edges. Add brown sugar, and let cool an additional 3 minutes to achieve perfect caramelization. Salt and pepper as desired. Set aside.
- Melt butter in a large pot over medium heat. Add onions. Stirring from time to time, cook five minutes until onion turns golden.
- Cut endives in half lengthwise. Thinly slice crosswise. Peel potatoes, and dice into ½-inch pieces. Add endives and potatoes to pot, and let cook until vegetables begin to soften, 10 mins.
- Add stock and bring to a simmer. Cook, simmering, for , until vegetables have fully softened - about 40 minutes.
- Process in blender until smooth. Add cream, nutmeg, and salt and pepper to taste.
- Ladle into bowls, and top each bowl with a scoop of sautéed mushrooms and a sprinkling of chopped tarragon.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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