Cream of Belgian Endive Soup

"A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream."
photo by JohnRascal photo by JohnRascal
photo by JohnRascal
photo by Leggy Peggy photo by Leggy Peggy
photo by BarbryT photo by BarbryT
Ready In:




  • Mince the endives, reserving a few small leaves for garnish.
  • Saute the onion, garlic, and endives in the butter for 3 minutes.
  • Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
  • Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
  • Add the milk, salt, and pepper and blend. Serve hot or cold.
  • Garnish with chopped endive leaves, chives, and dill.

Questions & Replies

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  1. JohnRascal
    Easy to prepare with minimum ingredients. Yummy is the word! Used heavy cream, and it was soo good. Didn't have chives so garnished with extra dill -- which definitely made the soup. A few croutons on top, and it was a meal! Will make again for sure.
  2. Leggy Peggy
    Pure comfort food. We made this as written, using cream. We also added a pinch of nutmeg. All I need now is my blanket and teddy bear. Thoroughly enjoyed for Zaar World Tour.
  3. Gerry
    What a lovely soup, so rich and creamy with the garden fresh chives and young sprigs of dill the perfect touch. Can't wait to serve this to family and friends. Served this with Recipe#224455. Thank you for sharing - it's been added to my soup collection.
  4. iris5555
    This is a subtly flavored soup, to which the chives and dill add just the right amount of flavor. I used half and half.
  5. BarbryT
    Ohmigawd this is good. I used whole milk which indeed makes the soup utterly rich and satisfying. Super easy to make and without question company-worthy! Had it with brie and crackers and a small green salad for lunch. This soup is superb. THANKS.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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