witloof soup

2019-10-09

Witloof raw: check.
Witloof braised: check.
Witloof ham rolls: check.

Witloof soup is the only thing left I can think of. This is it..

I used nearly 4 lbs. of witloof for this. When you stew witloof until it starts caramelizing—yes, the same as I do with onions for onion soup—there won't be much left over. This is not pretty white cream of endive. I caramelized the endive. That causes it to darken, but it also makes it sweeter.

Considering that Belgian endive costs $4/lb. this is not a cheap soup.

INGREDIENTS

This is what you need for 3 quarts:

4 lbs. quality witloof
4 potatoes, peeled, diced.
up to 2 qts. stock / bouillon
S&P, spices of choice.

Pic1: endive & potato soup

Directions

Pic2: prime quality witloof
Pic3: peel the leaves, discard the core
Pic4: melt butter

Peel, dice and cook the potatoes.
Wash the endive trunks.
Remove. Shake the water out of the endive.
Cut away the dry bottom edge.
Carefully peel away each of the leaves until all you have left is the central cone. (Pic3)
That cone is the bitterest part. Remove that and the rest is so much more pleasant.
Discard any wilted or damaged leaves.
Rot can occur inside the trunk, invisible from the outside.
Melt 1/2 stick of butter in a 6-qt. pot. (Pic4)
Add the endive in small batches.

Pic5: stew uncovered
Pic6: caramelize
Pic7: blend

Sauté until all wilted, (Pic5) and continue until nearly dry.
Only then will the endive begin to caramelize. (Pic6)
Puree part or all of the endive with a blender. (Pic7)
I recommend to do only part and still keep some endive leaves for belter texture.
Add stock / bouillon to taste.
This will reduce the bitter flavor.
Optional:
- Add up to 1 cup orange juice. TASTE to find your limit.
  You don't want this to become orange soup. The endive clearly needs to be the dominant flavor. The orange juice turns the bitter into bittersweet.
Add the diced potatoes.
Simmer 5 more minutes while stirring occasionally.
Serve and enjoy. (Pic1)

loaded witloof soup

2019-10-10

Leftover day again, this time of 3 different meals of the past week: the witloof soup above, endive with ham & cheese béchamel sauce and hunter's sauce. The latter two can easily be substituted with bacon, ham, cheese, mushrooms and cream.

Witloof remains the dominant slightly-bitter flavor.