Endive, probably not the first vegetable you think of putting in your soup. Most likely, you’ll notice some resistance when putting this on the menu. But wait until you’ve tried this recipe. It’s green, it’s creamy and a hint of sharpness. Be surprised!
250 gr. Chicken breast
1 Onion, roughly chopped
400 gr. Endive (if buying a whole stump, you’ll need about 600 gr. )
1 tbsp Curry powder
800 ml. strong Chicken stock (from 2 cubes)
30 gr. Butter (plus extra to bake the chicken/ onion)
30 gr. Flour
50 ml. Double Cream
TIP: Want to make it vegetarian: swap the chicken stock for vegetable stock and exchange the chicken for 200 gr. mushrooms.
– Cut the chicken in bite size pieces. Melt a bit of butter or oil in a frying pan and bake the chicken until well. Season with a pinch of salt and pepper. Set aside.
– Melt some butter in a big soup pan and bake the onion.
– Wash the endive. Remove any bad leafs and nerves. Shred or chop roughly. Add to the onion with the curry powder and stew for 5-10 minutes.
– Add the stock and bring to a boil. Let it simmer for 10 min.
– Put everything in a blender and mix until you get a smooth green mixture. Set aside in the blender.
TIP: be careful with hot liquid in a blender! To prevent the lid swinging off and leaving you covered in hot soup: only fill the blender max. 3/4 of the way. Take the complete lid (or the small center piece) off and replace it with a clean kitchen towel. When turning the blender on, make sure the hot air can escape through a gap you leave.
– Put the soup pan back on the fire and melt the 30 gr. of butter. Add the flour and whisk. Bake for 3-4 min. to get a good roux.
– Pour 1/5 of the endive mixture into the roux and whisk well. Add the rest of the endive bit by bit, whisking well to avoid lumps.
– Add the double cream and chicken (or chopped up mushrooms) and warm through. Season to taste with salt and pepper.
Serve with toast.