It’s time for a delicious winter soup! This Belgian endive soup is so tasty. I love Belgian endive soup, and I especially like cooking with it in the winter. This soup is simple to make but has a rich flavor. The combination of Belgian endive, mature cheese, and smoked salmon is fantastic.
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Why this Recipe Works
This delicious, creamy Belgian endive soup is made with Belgian endive, smoked salmon, and mature cheese. It’s super easy to make and absolutely delicious! In my opinion, it’s on of the best soups ever!
Belgian Endive and Potato Soup with Smoked Salmon
This soup is easy to make. Its simplicity is what makes it so delicious. Smoked bacon bits or croutons would also taste great with this soup instead of smoked salmon. The slight bitterness of the Belgian endive pairs well with something sweeter and crunchier.
Ingredients for Belgian Endive Soup
- Belgian endive – not to be confused with chicory. In the UK chicory is the same as the US Belgian endive (as pictured below) BUT in the US, chicory is a plant of which the flowers and root are considered medicinal and the green leaves are edible. They are a different variety of the same plant family. For this recipe you want to look for the white, elongated cabbage-like vegetable you can see in the picture below
- Potatoes – this makes the soup extra creamy and filling
- Aromatics – such as garlic, shallots and nutmeg
- Liquids – cooking cream and vegetable stock
- Toppings – parsley, smoked salmon and grated, mature cheese
How to Make the Most Delicious Belgian Endive Soup
A few tips to make a deliciously creamy Belgian endive soup. Be careful not to overcook the Belgian endive, as this can make it bitter. It would be a shame because it is packed with vitamins and nutrients. It’s also important to remove the core, which is very bitter. If you pay attention to these two points, you’ll end up with a delicious soup with a mild, earthy flavor.
Easy Soup Recipe
I also add potato, cream, and mature cheese to the soup. The potatoes thicken the soup, the cream makes it creamy, and the cheese adds flavor and makes the soup creamier. Belgian endive and cheese are a classic combination!
Quick Weeknight Dinner
This Belgian endive soup is highly recommended and great for a quick weeknight meal! It’s not your standard soup, which is exactly why it’s so delicious. All you need is a large soup pot and an immersion blender — easy peasy! It’s a tasty option for lunch or a light evening meal served with a baguette. Have a taste for soup? Check out all my soup recipes here, or try one of these favorites:
FAQ
Can I substitute the smoked salmon?
Absolutely! You can leave it out, or replace it with croutons or crispy bacon bits.
How do I store this soup?
It keeps well in the fridge for about 2-3 days, I wouldn’t recommend freezing it since the soup might split due to the cooking cream when reheated.
Can I make this soup vegetarian?
Yes! It is mostly vegetarian already, just leave out the salmon or replace with croutons or a plant-based alternative.
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Ingredients
- 1 shallot (chopped)
- 2 clove garlic (finely chopped)
- 1 large potato (peeled, diced)
- 4 Belgian endives (core removed, roughly chopped)
- 1 liter vegetable stock
- 150 ml cooking cream
- ¼ tsp nutmeg (ground)
- 75 gram mature cheese (grated )
- parsley (finely chopped, for garnish)
- 100 gram smoked salmon (thinly sliced, for garnish)
- Extra virgin olive oil, salt and pepper
Equipment
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat some olive oil in a large soup pot over medium heat.
- Add the shallot and garlic to the pot and sautée for 2-3 minutes until soft and translucent.
- Add the potato and Belgian endive and cook for about 3 minutes.
- Pour in the vegetable stock and bring to a boil.
- Let the soup simmer for 20 minutes, until the potato is cooked through.
- Remove the pot from the heat and purée the soup with an immersion blender until smooth.
- Return the pot to low heat, add the cooking cream and nutmeg, and stir well.
- Add the grated aged cheese and stir until melted.
- Season the soup with salt and pepper and garnish with parsley and smoked salmon. Enjoy your meal!
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