Soup again. Well, yes and I think you will really enjoy this one. It is light and elegant with a creaminess made without the addition of milk or cream. I have replaced the milk or cream with almond milk because I am trying to replace the dairy in my diet. Almond milk has become a wonderful substitute for me with it’s lower fat content and zero cholesterol, plus it truly tastes delicious.
The ingredients are simple yet healthy and it is really easy to make. I pureed it in the end but you don’t necessarily have to if you like a chunky soup. A little bit of chopping, a little bit of sauteing, a slow simmer, then puree and it’s ready. You can also eat this cold if you want to. I enjoyed it hot.
Adapted from Belgian Endive Recipes
1 tablespoon olive oil
2 Belgian endives cored and chopped
1/4 cup sweet onion chopped
garlic clove minced
1 – 3/4 cups vegetable broth
1 large potato peeled and cubed
1/4 cup white wine
1 cup almond milk
dill or chives for garnish
Chop the endive, onions and garlic. Saute in the olive oil about 3 minutes. Add the broth and wine if using otherwise 2 cups of broth and the chopped potatoes. Allow to simmer until the potatoes are soft. I let the soup cool down some before putting it into the food processor or blender. Process and pour back into the pot, add the almond mild and heat until hot. Adjust seasonings to you liking. Serve.