Belgian endive soup with caramelized mushrooms (V, GF)

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By Sara

Belgian endive soup with caramelized mushrooms (V, GF)

Name: Belgian endive soup with caramelized mushrooms (V, GF)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European
Ingredients: 2 TBs Earth Balance or butter; 1 lbs mushrooms (sliced); 1/2 tsp brown sugar; Salt & pepper (to taste); 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))

6 steps

Prep:10minCook:40min

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.

Updated at: Thu, 17 Aug 2023 12:58:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories159.9 kcal (8%)

Total Fat3.7 g (5%)

Carbs24.2 g (9%)

Sugars10.5 g (12%)

Protein8.3 g (17%)

Sodium3833 mg (192%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbsbuttery spread

1 lbsmushrooms

2 Tbsbuttery spread

900gendive

white - flesh, idaho, or yukon gold

1 cupsoy cream

2 stalksfresh tarragon

diced finely, optional

Instructions

Step 1

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.

Step 2

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

Step 3

Cut endives in half lengthwise. Thinly slice crosswise. Peel potatoes, and dice into 1/2-inch pieces. Add endives and potatoes to pot, and let cook until vegetables begin to soften, 10 mins.

Step 4

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

Step 5

Process in blender until smooth. Add cream, nutmeg, and salt and pepper to taste.

Step 6

Ladle into bowls, and top each bowl with a scoop of sautéed mushrooms and a sprinkling of chopped tarragon.

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