Endive and Apple Soup
Ingredients
- 3 slices bacon sliced into thin lardons
- 2 tablespoons unsalted butter
- ½ 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
- ⅔ cup apple cider
- 2 apples cored, and chopped
- 2 ½ 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
Instructions
- 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.