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Rebel with an Organic Endive Vichyssoise Cause

What the heck do you use endive for outside of a scoop for an appetizer and in salad? I like to mix up and try varied vegetables in my healthful diet. So when I found some organic endive about 300 g, which is about 2 small ones, and one even smaller… I couldn’t resist the purchase. I think they were about $3.00. There was an inspiring recipe for soup on the package that appeared kind of bland…so I kicked it up and the following recipe is an OMG tasty result.

Originally grown in Europe, they are now often found at your neighbourhood grocery and certified organic no less. Be sure to look for the certified organic logo. Endives are succulent slightly bitter and at the same time sort of refreshingly sweet. These white leafy plant morsels are known for many health properties. The bitterness lends to appetite stimulation. They are full of wonderful fiber, loads of potassium, and essential amino fatty acids…believe it or not! Good for your heart, soul, and ovaries??? Endive contains a naturally occurring cancer fighter called kaempferol.

Instead of the classic white potato and leeks vichyssoise, I decided to be a rebel and use a sweet potato and a cooking onion. I find cooking onions impart more flavour than the mild leek . This recipe is so darn flavourful I had to hold myself back from finishing the pot!! Yes it is that good. You simply have got to try it. It is so easy to throw together, full of nutrients, and the result is more than impressive in terms of taste profiles.

Truly Organic and Creamy Endive Sweet Potato Vichyssoise (no cream & don’t miss it) Serves 4

1 tablespoon organic extra virgin olive oil 1 medium organic onion 300 g ( about 2 – 3 small) organic endives 1 organic sweet potato, small to medium ½ cup organic slivered almonds, I had slightly toasted on hand 3 cups organic vegetable broth, maybe a little more 1 or 2 thyme sprigs, leaves only 1 tablespoon organic maple syrup ¼ cup Buttermilk for drizzling Toasted Chopped almonds, skins on ¼ cup Parmesan Cheese, for sprinkling Save some thyme leaves for garnish Coarse kosher salt, to taste Lots of freshly ground pepper, to taste

  1. Heat oil in a soup pot. Sauté onions until just soft, add the endive, sweet potatoes, and almonds. Stir until heated through

  2. Add the chicken broth, maple syrup and thyme leaves. Heat until bubbling and then cover for about 20 minutes. Check to see if the vegetables are soft.

  3. Puree with a hand immersion blender or in any device that purees.

  4. Taste and add coarse kosher salt and freshly ground pepper to your taste. 1-teaspoon salt may do the trick. Maybe about 1 teaspoon freshly ground pepper.

  5. Pour into serving bowls. Lightly drizzle with buttermilk (make sure you shake it first to blend).

  6. Shave or sprinkle Parmesan on top.

  7. Sprinkle with toasted almonds and fresh thyme leaves

If you can’t find or not into organic ingredients, by all means, the conventional produce works just as well.

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