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Endive Soup Au Gratin

Endive Soup Au Gratin prepared dish

This creamy endive soup au gratin features tender endive blended into a rich broth, topped with a golden layer of melted cheese. It's a comforting dish perfect for chilly evenings.

This recipe is french style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include olive oil, black pepper, gruyere cheese, endive.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp olive oil
  • 1 tsp black pepper
  • 1 cup gruyere cheese (grated)
  • 500 g endive (chopped)
  • 1 tsp salt
  • 1 medium onion (chopped)
  • 4 cups vegetable broth
  • 2 cloves garlic (minced)
  • 1 cup heavy cream

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the chopped endive and cook for about 5 minutes until wilted.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Reduce the heat and let it simmer for 20 minutes until the endive is tender.
  6. Using an immersion blender, puree the soup until smooth.
  7. Stir in the heavy cream, salt, and black pepper, and heat through.
  8. Preheat the oven to 375°F (190°C).
  9. Transfer the soup to oven-safe bowls, sprinkle grated gruyere cheese on top, and place them on a baking sheet.
  10. Bake for 10-15 minutes until the cheese is bubbly and golden brown.

Nutrition (per serving)

  • Calories: 320
  • Protein: 10 g
  • Fat: 25 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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