Endive soup

  • Soup
  • 4 Persons
  • 30 min


  • 850 grams of washed endive spears, cut and hearts removed (keep 1 spear separate for decoration)
  • 1 small potato cut into cubes
  • 1 big onion finely chopped
  • 1 clove of garlic finely chopped
  • 2 chicken broth tablets
  • 7.5 dl water and 2 dl La Trappe blond
  • Olive oil
  • Grinded pepper and salt
  • Cream and endive spear left aside for decoration
  • To serve with: 2 slices French loaf per person, lean cooked ham and a pack of mozzarella balls.

2 dl La Trappe Blond (6,5%)

More about La Trappe Blond (6,5%)


  • Fry the onion and the garlic on a low fire and then add the potato and endive. Let it simmer until it's ready without letting it colour.
  • Add the water and the broth tablets and let it simmer for 15 minutes on a low fire.
  • Preheat the grill. Mash the soup, add the La Trappe blond and let it simmer for another 10 minutes.
  • Meanwhile, prepare the bread with ham and cheese and place it under the grill until the cheese has melted. Season the soup with grinded pepper and salt.
  • Place a spoon full of finely chopped raw endive in a preheated bowl, pour the soup around it and add a dash of cream in the middle.
  • Serve with the grilled ham and cheese crostini.

Recipe from R Westdijk