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Ingredients
Endive Soup
- Ingredients
- 3 Endive
- 1 onion
- 200 grams starchy potatoes
- 1 Tbsp clarified butter
- 1 Tbsp Pastry flour
- 800 milliliters Vegetable broth
- lemon juice
- 1 pinch sugar
- Iodized salt (with fluoride)
- freshly ground peppers
- 1 tsp fennel seeds (roasted)
- Chervil (for garnish)
Rinse and trim the endive. Halve lengthwise, remove the stalk and julienne. Leave some endive aside for garnish. Peel and finely chop the onion. Peel and finely dice the potato. Add the butter to a saucepan and sauté the onion until soft. Add the chicory and potato, and sauté briefly. Mix in the flower, stir to combine, then gradually incorporate the broth. Bring to a boil, reduce the heat, cover, and simmer gently for 20 minutes. Stir occasionally, and add more broth if necessary.
Puree the soup. Season to taste with lemon juice, sugar, salt, and pepper. Transfer to a small bowl. Top with the fennel seeds, and garnish with the reserved endive and the chervil.
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Even smarter
With this type of flour, it is best to use wholemeal flour - this adds a few extra fibres, minerals and vitamins.