Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 head curly endive, chopped
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Add the chopped curly endive to the pot and cook for an additional 5 minutes, or until the endive is wilted.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Season with salt and pepper to taste. If desired, stir in the heavy cream to add richness to the soup.
6. Serve hot, garnished with additional chopped curly endive or croutons, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 5g
Sodium: 600mg
Substitutions for ingredients:
- Substitute curly endive with any other leafy green such as spinach or kale.
- Substitute heavy cream with coconut milk for a dairy-free option.
Variations:
- Add cooked bacon or ham for a meaty version of the soup.
- Add diced carrots or celery for additional vegetables.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To make the soup thicker, add more potatoes.
- To make the soup thinner, add more broth.
- For a smoother soup, strain the pureed soup through a fine mesh sieve.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Chopped curly endive or croutons
Pairings:
- Serve with a crusty bread or a grilled cheese sandwich.
- Pair with a light white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
- Roasted vegetables such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, puree more potatoes or add a cornstarch slurry to thicken it.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Curly endive, also known as frisée, is a leafy green that is commonly used in French cuisine. It has a slightly bitter taste and adds texture to salads and soups.
Flavor profiles:
This soup has a creamy and savory flavor with a slight bitterness from the curly endive.
Serving suggestions:
Serve this soup as a starter for a dinner party or as a comforting meal on a cold day.
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Region: Belgian