This is our Cream of the Crop, our Belgian Endive Soup.

This is one of our favourite,  if not, our very favourite soup ever.  The flavour is incredible and so unique.  I have yet to find anyone who didn’t love it. 

Sam Hallowe'en 030

Remove core and chop fine, 3 to 4 cones of Belgian Endive. Chop fine one medium sized onion and 3 to 4 cloves of garlic.  In a deep soup pot add two generous tablespoons unsalted butter, sauté the Belgian Endive, onion and garlic, stirring frequently. Be careful not to burn.  About 4 minutes.

Chop 3 large or 4 small peeled potatoes into small chunks.  Add to the soup pot, these potatoes and 3 cups of chicken broth.  Simmer until potatoes are nice and soft, about 20 minutes.

Using an immersion blender, blend this mix until smooth.  ( or use an upright blender, being very careful about pouring this hot mix into it)

Add the blended mix back to the pot.  Add 1 cup milk and 1 cup heavy cream.  Warm gently and blend…add salt to taste and pepper to taste ( prefer white pepper).  ENJOY!!!!!

15 thoughts on “This is our Cream of the Crop, our Belgian Endive Soup.

  1. Just visiting your blog again and realized I didn’t tell you how it went. It was so easy to make and absolutely delicious! I didn’t realize Belgian Endive had such a unique flavour. I couldn’t bring myself to use the heavy cream and instead, used skim milk and it was still so smooth and creamy. I will definitely make this again!

  2. Hi good afternoon just wondering is you also. Sale to the public in your establishment. If so when r you open to public. Thank you

      • Thank you. Would like to know also what is the price difference between n1. And seconds. And where can I find second in Richmond Hill or Newmarket ‎.thanks..for soup second are just fine..

        Sent from my BlackBerry 10 smartphone on the Bell network.

      • Good morning..can send your address also R you open to public now. Will like do drive up to the farm..and R you open on Saturday or Sunday

      • Hi Tony, as we grow the Belgian Endive all year around, we do not have drive in sales Saturday and Sunday otherwise that would be a whole lot of weekends to work! But, once the asparagus comes on, for that six weeks we will be here for sales Saturdays and Sundays until 4 pm. We expect the white asparagus to start this week or next week for sure. Thank you Tony for visiting our website and my blog!

  3. I am a longtime white aspargus customer of yours, wishing to follow up on my phone call 2 weeks ago are they for sale this weekend..?”

    • Hi! I’m sorry, I didn’t get your message! We’ve been so busy outside that this is the first I’ve been to my blog. Right now, I have lots of #1 thins, #2s and soup but short on #1 thicks until next week. You can place an order on my answering machine and if there is any issues with it I’ll call you, if you don’t hear from me, it’s all good. You can also email me at: jpsi@xplornet.com Thank you for your continued support!!

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