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endive and apple soup
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Endive and Apple Soup

Cuisine: Soup


  • 3 slices bacon sliced into thin lardons
  • 2 tablespoons unsalted butter
  • 1/2 yellow onion chopped (about 1 cup)
  • 6 heads of endive thinly sliced horizontally (about 3 cups)
  • 4 leeks thinly sliced horizontally (about 2 cups)
  • 4 cups vegetable broth
  • 2/3 cup apple cider
  • 2 apples cored, and chopped
  • 2 1/2 teaspoons salt to taste
  • ground pepper
  • 1 tablespoon fresh thyme
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons blue cheese to taste
  • 2 tablespoons heavy cream
  • fresh thyme for garnish


  • In a heavy soup pot over medium heat, fry the bacon lardons until crispy. Remove and set aside.
  • Add the butter to the bacon grease and melt. Add the onions, leeks and endive and sauté until soft. Add the vegetable broth, apple cider, apples, thyme, salt and pepper; simmer for 20 minutes.
  • Stir in the balsamic vinegar and blue cheese. Remove from heat and stir in the cream, and correct for seasoning.
  • Serve with a hunk of bread and a salad for a filling meal.