in Soup Recipes

Endive and cheese soup

updated

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Ingredients for 4 servings:

  • 100 g breakfast bacon
  • 1 onion(s)
  • 300 g carrot(s)
  • 1 bell pepper(s), red
  • 1 tbsp butter
  • 200 g processed cheese
  • 100 g peas, frozen
  • 1 liter vegetable broth
  • some salt and pepper
  • nutmeg
  • 600 g endive salad

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with carrots, red peppers and peas

Peel the onion, peel and rinse the carrots, trim the bell peppers (removing the ribs and seeds) and rinse them as well. Chop everything finely. Chop the bacon finely. Sauté everything in butter. Add the cheese and peas, pour in the broth, and bring to a boil. Season with salt, pepper, and nutmeg and simmer for about 15 minutes. Trim and wash the endives, spin dry, and cut into strips. Add to the soup at the end of the cooking time. Season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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