Cream of Endive Soup with Christmas Beer Recipe
Cream of Endive Soup with Christmas Beer
Flavors of France
Total time: more than 2 hours

Prep. time: 20 minutes
Cooking time: 1 hour 20 minutes

Difficulty: Easy
Chef's Note

This recipe's little extra:
The beer's bitterness pairs perfectly with the bitterness of the endive.

Chef's tip:
Add the beer at the last minute and reheat the soup gently.

For 6-8 servings

- 2 kg (4 1/2 lb.) Belgian Endive
- 3 onions
- 80 g (1/3 cup) butter
- 2 liters (8 cups) cream
- 1 liter (4 cups) chicken broth
- 1 liter (4 cups) Christmas Beer

- Raw ham (such as Pata Negra)
- Diced raw endive
- Toast croutons
  1. Chop the endive and onion.
  2. Sweat the endive and onion in butter for 5 minutes without letting them color.
  3. Add the chicken stock and then gently pour in the cream.
  4. Cook for 1 hour; once the liquid has reduced by half, reduce the heat to low.
  5. Bring back to the boil. Liquefy everything in a blender and pour through a fine-mesh strainer. Set aside over low heat.

Preparing the garnish

  1. Cut one endive into small dice.
  2. Dip the croutons in melted butter and brown them in a skillet.
  3. Slice the ham into thin strips.


  1. Generously ladle the soup into individual bowls and carefully arrange some of the garnish on each serving.
  2. Serve very hot, accompanied by Christmas beer.

Serve the same pale beer that you use in the recipe

More recipe ideas

Photo and collaboration: VFC and Les Maîtres Brasseurs de France
A recipe from Stéphane Jego, Restaurant L'Ami Jean, 27, rue Mallar - 75007 Paris

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up