Potato & Endive Fall Soup

How to Make

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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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Gather the Ingredients

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)

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Gather the Ingredients

Garnish: – 2 TBs Earth Balance or butter – 1 lbs mushrooms sliced – ½ teaspoon brown sugar – Salt & pepper to taste

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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.

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Add brown sugar, and let cool an additional 3 minutes to achieve perfect caramelization. Salt and pepper as desired. Set aside.

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Melt butter in a large pot over medium heat. Add onions. Stirring from time to time, cook five minutes until onion turns golden

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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.

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Add stock and bring to a simmer. Cook, simmering, for , until vegetables have fully softened - about 40 minutes.

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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.

Delicious!