Here are a few shots from the sunset yesterday on the beach. It was one of these beautiful winter days – a nice change from the pouring rain we had all week long. We packed a box with cranberry muffins and mandarins, and took a thermos of warm tea. We walked for about half an hour before finding the perfect spot. And there we took pictures and watched the sun set behind the hills.
When we came back from our little excursion, we cooked a tasty soup for dinner (parsnip and mustard) – not the one I will talk to you about in a second, but another one that was just as perfect to end the day.
Endive is a bitter vegetable that is not always liked. I however do love it, whether cooked or raw in salads. In France, I used to eat a lot of them as it easily found on stalls. However, I find hard to find some where I now live. This is why I had asked my mum if we could make this soup while in France. Luke is usually not a big fan of endives but he liked the soup though. In my opinion, endive is a vegetable that is worth giving a try at – there are so many ways to cook it that you might find that actually, it is not that bad!
Endive Soup – serves 4 to 6
• 6 endives, chopped
• 1 leek, chopped
• 4 potatoes, peeled and chopped
• 1L vegetable stock
• 3tbsp Olive oil
• A pinch of nutmeg
• Black pepper
• 10cl single cream
1. Heat the olive oil in a large pan on a medium heat. Gently fry the leek and endives until soft. Add the potatoes.
2. Pour the stock over the vegetables and bring to the boil. Boil for 25min.
3. Blend the soup until smooth. Add the cream, black pepper and nutmeg. Mix well, reheat for a minute or two and serve.
Soupe aux Endives – pour 4 à 6 personnes
• 6 endives, émincées
• 1 poireau, émincé
• 4 pommes de terre, épluchées et coupées en morceaux
• 1L de bouillon de légume
• 3cs d’huile d’olive
• Une pincée de noix de muscade
• Poivre noir
• 10cl de crème liquide
1. Faire revenir les endives et le poireau à feu doux jusqu’à ce qu’ils soient tendres. Ajouter les pommes de terre.
2. Verser le bouillon de légume et porter à ébullition. Laisser bouillir pendant 25min.
3. Mixer la soupe de façon à obtenir un velouté. Ajouter la crème, la noix de muscade, et le poivre et mélanger. Remettre sur le feu quelques instants et servir.