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Bruxelloise cream of Belgian endive soup
A lovely creamy soup that could be a light lunch meal on its own.
Course Soup
Cuisine Belgium
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 4
Calories 253kcal
Author International Cuisine
- 2 Belgian endive cored and minced, reserving a few leaves for garnish
- 1 white onion diced
- 1 clove garlic minced
- 2 tablespoons butter
- 2 large potatoes peeled and diced
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
- Chopped chives for garnish
- Dill sprigs for garnish
sauté the endive, onion and garlic in the butter for a few minutes.
Add the potatoes and chicken broth and simmer for about 15 minutes or until the potatoes are soft.
Using an immersion blender or regular blender, blend until smooth.
Add in the milk, salt and pepper to taste and blend.
Garnish with chopped endive, chives and dill
Can be served hot or cold
Calories: 253kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 517mg | Potassium: 990mg | Fiber: 5g | Sugar: 6g | Vitamin A: 288IU | Vitamin C: 39mg | Calcium: 116mg | Iron: 2mg