What better than a warm soup when it’s cold outside? Well, there are other things but this is a blog about cooking. I personally have periods where I could eat soup every day and other times it’s the opposite. I’m still in Valais and a friend and former school mate from Germany has come to stay with me for a few days. The day she arrived I thought it would be nice to have a simple lunch so I made this soup and served it with some brown bread. My ideas was to make a soup with a food combination I like and of course to make it with seasonal products. Endive is seasonal and it marries so well with blue cheese. I went and baked the endive; for the rest of the soup I followed the same method I use when I make a blue cheese sauce for pasta, I just added a little more cream.
Endive and Blue Cheese Soup
Recipe for 2
Prep time : 10 minutes
Cook time : 45 minutes
500 g endive
70 g Roquefort
Salt and pepper
1.2 dl cream
1 large tbsp melted butter
A few walnut kernels (and eventually a little walnut oil)
Heat oven at 220°C.
Cut the endives in half lengthwise and place in an oven proof dish. Pour over the melted butter and season with salt and pepper. Place in the oven for about 40 minutes or until the endives are soft.
Meanwhile in a pan place the cream and the Roquefort in a pan and cook on a low fire until the cheese has melted.
Once the endives are ready place them in a blender and whiz until pureed. Add them to the Roquefort and cream and mix.
Serve hot and garnish with roughly chopped walnuts and eventually a drizzle of walnut oil.