Endive Soup Au Gratin

Indulge in the comforting elegance of Endive Soup Au Gratin, a velvety blend of sweet, caramelized Belgian endives, rich cream, and a hint of nutmeg, crowned with golden, bubbly Gruyère cheese. This French-inspired delight starts with sautéed onions, garlic, and tender endives before being pureed into creamy perfection. Topped with toasted slices of crusty bread and broiled to perfection, this soup offers a satisfying balance of savory depth and crisp, cheesy indulgence. Perfect for a cozy dinner or as an impressive starter, this soup is a hearty yet sophisticated dish that’s ready in under an hour. Garnish with fresh parsley for a touch of color, and savor each luxurious spoonful!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 5 pieces Belgian endives
• 3 tablespoons Butter
• 1 medium (finely chopped) Onion
• 2 cloves (minced) Garlic
• 2 tablespoons All-purpose flour
• 4 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 0.25 teaspoons (freshly grated) Nutmeg
• 1 teaspoon (adjusted to taste) Salt
• 0.5 teaspoons (freshly ground) Black pepper
• 1 cup (grated) Gruyère cheese
• 4 slices (toasted) Crusty bread
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

Trim the ends of the Belgian endives and cut them into thin slices.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic and sliced endives. Cook for another 6-8 minutes, stirring occasionally, until the endives are tender and slightly caramelized.

Step 4

Sprinkle the flour over the mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable stock while stirring continuously to avoid lumps. Bring the mixture to a simmer and let it cook for 10-12 minutes until the flavors meld together.

Step 6

Use an immersion blender to puree the soup until smooth, or blend it in batches in a countertop blender. Return the soup to the pot if necessary.

Step 7

Stir in the heavy cream, freshly grated nutmeg, salt, and black pepper. Simmer for another 5 minutes, but do not let it boil.

Step 8

Preheat your broiler. Ladle the hot soup into oven-safe bowls and place a slice of toasted crusty bread on top of each bowl.

Step 9

Sprinkle the grated Gruyère cheese generously over the bread. Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.

Step 10

Carefully remove from the oven, garnish with freshly chopped parsley, and serve immediately.

Nutrition Facts

Serving size	2213.3 grams (2213.3g)

Amount per serving	% Daily Value*
Calories	2528

Total Fat 168.80g	216%
Saturated Fat 94.90g	475%
Polyunsaturated Fat 3.40g
Cholesterol 484mg	161%
Sodium 8306mg	361%
Total Carbohydrate 161.20g	59%
Dietary Fiber 20.50g	73%
Total Sugars 16.10g
Protein 73.90g	148%

Vitamin D 38IU	192%
Calcium 1605mg	123%
Iron 10mg	54%
Potassium 1867mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 12.0%

Carbs: 26.2%