Cream of endive soup

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Velouté d'endives
Photo credit: Céline de Cérou
An original recipe for endive soup, which we call a ‘velouté’ here as it is enriched with coconut milk and delicately seasoned with curry. Sprinkled with chives, a mix of seeds and fried onions, it’s sure to delight every palate! Not to mention this olive oil from the Vallée des Baux-de-Provence PDO, which adds a very pleasant, plant-based touch.
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegan Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 4 personnes
  • 4 endives
  • 1 clove of garlic
  • 1 c. à soupe olive oil from the Vallée des Baux de Provence PDO
  • 20 cl coconut milk
  • 30 cl of vegetable stock
  • 1 c. à soupe curry
  • 10 brins chives
  • 1 c. à soupe a variety of seeds
  • 1 c. à soupe fried onions
  • Optional: a few cubes of Fourme d’Ambert PDO
  • Salt, pepper

Tip

Fancy serving this cream of vegetable soup at your festive gatherings? We recommend replacing the curry powder with smoked paprika, adding some smoked salmon cut into strips, and drizzling over the top a few drops of lemon-infused olive oil, which you’ll have prepared the day before by infusing the zest of one lemon in 10 cl of slightly warmed (not heated) for 24 hours.

Instructions

  • Finely chop the endives and the garlic clove (with the germ removed).
  • Fry the endives in olive oil for 10 minutes. Add the stock, garlic and curry powder, season with salt and pepper, and simmer for 10 minutes.
  • Stir in the coconut milk, continue cooking until the first bubbles appear, blend and season to taste.
  • Just before serving, sprinkle the plates with chives, seeds of your choice, fried onions and (optional) diced Fourme d’Ambert.

Tip

Fancy serving this cream of vegetable soup at your festive gatherings? We recommend replacing the curry powder with smoked paprika, adding some smoked salmon cut into strips, and drizzling over the top a few drops of lemon-infused olive oil, which you’ll have prepared the day before by infusing the zest of one lemon in 10 cl of slightly warmed (not heated) for 24 hours.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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