Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cream of Belgian Endive Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream. Ingredients 2 medium leeks, white and light-green parts only 8 heads Belgian endive, plus more for garnish 2 medium Idaho potatoes 3 tablespoons unsalted butter ½ cup dry white wine 5 cups homemade or low-sodium canned chicken or vegetable stock 1 cup heavy cream 1 ½ teaspoons coarse salt ¼ teaspoon freshly ground white pepper Generous pinch of freshly grated nutmeg Directions Cut leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside. Cut endives in half lengthwise, and cut out and discard the cores. Thinly slice crosswise; set aside. Peel potatoes, and cut into 1/2-inch pieces. Set aside in a bowl of cold water. Heat butter in a saucepan over medium heat. Add leeks; cook until they start to soften, about 3 minutes. Drain potatoes well; add to pot along with sliced endive. Cook until vegetables begin to soften, about 10 minutes; do not let brown. Add wine and stock, and bring to a gentle simmer. Cook until vegetables are very tender, about 1 hour. Cool slightly. Transfer soup in batches to a blender (fill no more than halfway), or pass it through a food mill. Return to a clean saucepan; stir in cream. Bring to a simmer; remove from heat. Season with salt, pepper, and nutmeg. Garnish with endive. Print