10 min<\/p>\n
Easy<\/p>\n
80 kcal<\/p>\n
Learn how to make a smooth, homemade endive soup that\u2019s creamy and simple to prepare. With a few straightforward tricks, you\u2019ll cut down the natural bitterness of the endives and can easily customize the recipe \u2014 for example, swap the milk for cream if you want a richer result. Continue reading<\/p>\n
Ingredients<\/p>\n
Serves 6<\/p>\n
– Endives: 1 kg
\n– Milk: 1 liter
\n– Flour: 1 tbsp
\n– Butter: a small knob
\n– Garlic: 1 clove
\n– Grated Emmental cheese: a handful
\n– Salt
\n– Pepper<\/p>\n
Preparation<\/p>\n
Total time: 30 min
\nPrep: 10 min
\nCook: 20 min<\/p>\n
1. Prepare and saut\u00e9 the endives
\nTrim out the tough core of each endive by cutting the stem into a cone shape \u2014 this helps to lessen their bitterness. Slice the endives into rounds and saut\u00e9 them in a saucepan with the knob of butter, covered, for about 10 minutes until tender.<\/p>\n
2. Add the garlic and flour
\nWhen the endives are very soft, add the crushed garlic clove. Sprinkle in the flour and stir for a minute or two over the heat to cook the flour slightly.<\/p>\n
3. Pour in the milk and simmer
\nSlowly pour in the milk while stirring to incorporate. Season with salt and pepper, then let the mixture simmer gently for 20 minutes. Keep an eye on it to prevent the milk from boiling over.<\/p>\n
4. Blend and add the cheese
\nPur\u00e9e the soup with a blender until it\u2019s silky and smooth. Return the velout\u00e9 to low heat, stir in a handful of grated Emmental, and mix until the cheese is fully melted and the texture is even.<\/p>\n
Serve the velout\u00e9
\nLadle the soup into bowls and serve immediately while hot, once the cheese has melted and the consistency is uniform.<\/p>\n\n\n