Belgian endive soup
Belgian endive soup with St.Bernardus Wit
Serves: 4 persons
Ingredients
1 leek, 1 kg Belgian endive (preferably from the soil), 150 g celeriac, butter, olive oil, 2 onions, 1/3 bundle white celery, a few bay leaves, pepper, salt, 1.5 l chicken stock, a dash of cream, 1 bottle St.Bernardus Wit
Finishing touches
Baguette, butter, Watou cheese, spring onion, chives, lemon zest
Preparation
• Rinse all the vegetables thoroughly and chop them. Use only the white part of the leek and first remove the hard part of the Belgian endive. Peel the celeriac and cut it into small cubes.
• Melt a knob of butter and add a dash of olive oil. Braise the onion together with the leek, white celery and celeriac, and simmer for 5 minutes. Then add the Belgian endive and leave to simmer again for 10 minutes. Stir from time to time to prevent the vegetables from sticking to the pan. Add the bay leaf and season with salt and pepper.
• Add the chicken stock and simmer for another 20 minutes. Remove the bay leaf and blend. Briefly cook the soup again and then remove from the heat. Leave to cool and place in the fridge overnight. Then reheat the soup and add a dash of cream and at least ¾ of the bottle of St.Bernardus Wit. Bring to a boil. As soon as the soup starts to boil, turn off the heat. Taste, season if necessary and finally blend the soup again briefly.
Finishing touches
Butter a piece of baguette, top with some grated Watou cheese and grill briefly. Finish the soup with some spring onions and chopped chives. Place the bread in the soup and top with a bit of lemon zest.
Enjoy!
This recipe was made by Jan Haghedooren of 'De Katteman' (Abele, Belgium) for our book "75 years St.Bernardus: a brewery hidden in the hop fields". Have you used any of our beers in your own tasty recipe? Share it with us at marketing@sintbernardus.be and who knows, your efforts may well be rewarded.
