Potato & Endive Fall Soup

How to Make

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.

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)

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

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.