Winter season would be much less charming without a bowl of your favourite heart-warming soup. How many arguments could one have against soup anyway? With only a few ingredients, it’s one of the most humble dishes around, yet a simple touch of herbs and spices can upgrade your recipe from simply satisfying to surprisingly savorous.
As a child I never liked Belgian endive because of its bitter taste. The tangy taste of uncooked Belgian endive is still not my favorite, but I really learned to appreciate the more mellow taste of the cooked, grilled or roasted version.
Belgian endive soup: 4 pieces of Belgian endive, 1 leek, 1 liter of stock (I used a mixture of chicken and veggie stock), 2 eggs, 1/2 cup of grated parmezan or pecorino cheese, nutmeg, salt, pepper.
Boil the endives in about 1 liter of water. Make sure to keep the boiling water aside for adding to your soup later on. When boiled, leave endives to drain and chop into large chunks.
Melt some butter or heat some olive oil and add the chopped leek along with the chunks of endive and cook for about 10 minutes. Add the stock and the boiling water from the endives and bring to boil again.
Mix the soup.
Beat the eggs, season with salt and pepper and add the grated cheese. Then add to the mixed soup and whisk well. Season with nutmeg and more salt and pepper if needed. Add some more grated cheese for serving.