Belgian endive soup with caramelized mushrooms (V, GF)
User Reviews
5
Belgian endive soup with caramelized mushrooms (V, GF)
Description
This vegetarian and gluten-free recipe uses 6 to 8 heads of Belgian endive, potatoes, onions, and vegetable broth to create a nourishing base. The endive and potatoes soften during a simmer of about 40 minutes, then the mixture is blended until smooth. The addition of soy cream adds creaminess without dairy, while a pinch of nutmeg enhances the subtle earthiness.
The mushrooms are sautéed separately in butter with brown sugar and seasoned with salt and pepper to achieve gentle caramelization, lending sweetness and texture that complements the bright but slightly bitter endive. These are served on top of the soup along with a sprinkling of finely diced tarragon for an herbal note.
This soup works well as a starter or a light meal and balances richness and vegetal flavors. It also suits dietary preferences that avoid gluten and animal dairy, thanks to soy cream and careful ingredient selection. The caramelized mushrooms bring a slightly sweet and satisfying finishing touch.
Ingredients
Garnish:
- 2 TBs butter Earth Balance or butter
- 1 lb mushrooms sliced
- ½ teaspoon brown sugar
- salt to taste
- black pepper to taste
Soup:
- 2 TBs butter Earth Balance or butter
- 2 onion diced, sweet white
- 2 lb endive 900g, or 6-8 heads
- 2 potato Idaho or Yukon Gold, white-flesh
- 1 liter vegetable broth or water
- 1 cup soy cream
- salt to taste
- black pepper to taste
- Pinch nutmeg
- 2 tarragon diced finely (optional, stalks fresh
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.
User Reviews
Overall Rating
5
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