As I walked around the aisles of the latest North American foodie trade show, my eyes were pulled at a 1,000 different directions. There were colourful banners for soup stocks here, and crunchy salad toppers there. Busty women were spritzing the air with blueberry water, while attractive men were juggling pre-packaged bowls of kale salad. Everything was loud, proud and beautiful. And then my eyes fell on the older man in a white chef's uniform, quietly ladling out scoops of Belgian endive soup.
The moment I tasted Claude's (*not his real name) Belgian endive soup, I felt like little angels should pop from the sky and start singing Hallelujah. As cliche as that moment must seem to you, dear reader, it really was a revelation: amidst the crowd of bigger-than-life celebrities and food that seems to be produced more for the sake of convenience rather than nourishment, this humble, simple white soup stood out like a golden corn amongst the hay stacks.
Claude and I got to talking. While manning the Belgian agricultural producers booth, Claude himself was a Francophone from rural Quebec. He trained in Europe and has family of French-Belgian descent, but that about summed up his connection to the tradition.
Yet none of it mattered when you tasted his Belgian endive soup and other endive creations (I also got the idea for my other endive dish, these stuffed endive spears with celery root remoulade, from Claude).
I went home from that trade show with a bag of endive spears, and a head full of dreams for creamy, vegan Belgian endive soup. And this is the result - I hope you'll love it as much as I do!
P.S. - If you've been wondering what's happened to the regular updates of this blog, worry not. Things have gotten a bit crazy lately, but I am not finding my groove with a more regular, enjoyable schedule. This blog will be updated weekly on TUESDAYS - so see you next week!
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Belgian endive soup with caramelized mushrooms (V, GF)
Ingredients
Garnish:
- 2 TBs Earth Balance or butter
- 1 lbs mushrooms sliced
- ½ tsp brown sugar
- Salt & pepper to taste
Soup:
- 2 TBs Earth Balance or butter
- 2 sweet white onions diced
- 2 lbs of endive 900g, or 6-8 heads
- 2 white-flesh potatoes Idaho or Yukon Gold
- 1 L 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.
Cristina @ I Say Nomato says
Your photos are so gorgeous! I love the mood in them. That foodie trade show sounds like heaven, I can see how you were drawn to the quiet simplicity of Claude if his soup looks anything like yours does! YUM!
kseniaprints says
I have to say that for me, it was the quiet simplicity that trumped the showmanship any day... I wasn't such a fan of everything else! So glad you like this great dish - I happen to think it's the bees' knees 🙂
Sean says
What a gorgeous way to use endive. I've always enjoyed endive (and the bitter veggies in general), but I've never seen a soup like this before. Phenomenal work.
kseniaprints says
It's mellow and creamy and so, so satisfying. I find that it works beautifully as a spring soup on those days that are still a bit chilly. Thank you for your support, Sean!
Alanna @ One Tough Cookie says
Ksenia! I'm a newcomer to your blog, but I'm already totally blown away by your recipes and your photos! What an original idea -- I never, ever would have thought of endives in a soup! Count yourself one new, huge fan!
kseniaprints says
Hello Alanna! Such a pleasure to make your acquaintance. Thank you for your kind words - it's definitely a labour of love! I look forward to what is sure to be a long friendship 🙂
Kate @ VeggieDesserts says
I don't often have endive, but you have changed my mind about it. This soup is absolutely beautiful and it sounds tasty!
kseniaprints says
Until I moved to Quebec, I almost never had endives either. But now that I see them popping up all around me in the spring and summer, I can hardly wait to get my hands on this beautiful and delicious vegetable - and I strongly encourage everyone else to do the same!
Shadi Hasanzadenemati says
Your photos are gorgeous! I have never heard of this soup but it looks so homey and easy to make! Trade show sounds so much fun, I would love to go to one!
kseniaprints says
Thank you for your kind words! Ha, this soup was definitely the best part of the trade show... everything else was a lot louder and more in-your-face.
Beth @ Binky's Culinary Carnival says
That sounds so interesting! I have never cooked with endive before! But I'm crazy about vegan soups so I'm putting it one my list! Sounds like you had lots of fun at the show!
kseniaprints says
This soup will cheat you into thinking it's not vegan, it's so creamy and luscious. Let me know if you give it a try!
Ali @ Home & Plate says
What a great list of ingredients for a delicious soup. Love the addition of endive in this recipe. I think I would be going back for a second bowl. Beautiful photos too.
kseniaprints says
We went back for many, many bowls 🙂 You're not alone in that! And the endive is honestly the star of this soup. It's so good !
Silvia says
Well, I've eaten a looot of cream soups, but I've never tried this one, with endive. I used it only as a salad.
It's sure on my to-do list.
Also, I spotted your beautiful magnolia flowers, I love them :).
kseniaprints says
Endive and cream are a match born in heaven, honestly. Strongly recommended!
And thank you - but they're tulips 🙂