Cream of Belgian Endive Soup


This rich, satisfying soup is made with pureed Belgian endive, leeks, potatoes, and cream.


  • 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


  1. Cut leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside.

  2. Cut endives in half lengthwise, and cut out and discard the cores. Thinly slice crosswise; set aside.

  3. Peel potatoes, and cut into 1/2-inch pieces. Set aside in a bowl of cold water.

  4. 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.

  5. Add wine and stock, and bring to a gentle simmer. Cook until vegetables are very tender, about 1 hour. Cool slightly.

  6. 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.

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