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Witlof & Duvel soup

I made this divine silky smooth witlof & Duvel soup, that is vegan & ooh so tasty too. This soup is a Belgian speciality. In soup, we usually use Blonde aka white beer, what beer you choose is up to you! I chose Duvel because it has that typical citrus & orange flavour in it. I served this with my twist: Sophie’s twist! Duvel is also vegan beer! :) Because you can taste a hint of citrus & orange in your beer, I added finely grated orange zest on top of my soup & also added raw freshly shredded witlof leaves! Enjoy!

TIP: Just before serving your soup, you need to shred finely your raw witlof leaves, otherwise they will lose their white & yellow colour!!!! ;)

Recipe: For 3 persons, each 1 big bowl

Ingredients:

5 witlof, washed, pad dry on kitchen paper, cleaned, the rough end brown round cut off, cut into rougher rounds & then into 2 ( mine weighted 630 gr before cleaning

200 gr floury potatoes, peeled & cut into bite sized chunks

1 teaspoon of dried thyme

800 ml of a good hot vegan stock

100 ml Duvel beer

black pepper,

finely milled Maldon sea salt

vegan butter

2 shalots, peeled & finely diced

To serve: 1 organic orange, skin grated, but not too fine, like: see picture soup! 1 witlof, washed, pad dry on kitchen paper, cut into thinner round shreds, like this:

Step 1:

1. Take a large cooking pot & add a few knobs of vegan butter. Turn heat onto high. When hot, add shalot & potato pieces. Add 1 teaspoon of dried thyme & stir often. Reduce the heat if you need to. After 3 to 5 minutes, add the witlof pieces & stir everything well round in the pot. Add about 300 ml of that hot vegan stock & add the Duvel beer too. Stir well round. Bring to the boil. When boiling, add the other leftover stock & cook until potato pieces are cooked through. It took me 14 minutes. Turn the heat off. Taste your soup. I added 7 grins of finely milled black pepper & scattered some sea salt in the soup. I stirred it into my soup.

Step 2:

I took my Vitamix & mixed my soup completely fine & silky smooth. I used my tamper too. Taste again. It was just divine. Firstly, you must taste the bitter flavour of the witlof & then you can taste the citrus & orange connection of the Duvel beer.

When you are going to serve your soup, take 1 clean witlof & shred it finely with a sharp knife, see picture above. Laddle your soup into lovely soup bowls & top the middle of each bowl with a few shredded raw witlof leaves & scatter some grated orange zest around it, into each bowl of soup! Just like this: see picture above!

Enjoy instantly with a loved one! This is a great soup for dinner parties too!

Step 3:

<p>Witloof = Chicory :) </p>
<p>or Belgian endives! ;)</p>
<p>Looks delicious</p>
<p>Thanks , it is! :)</p>

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Bio: I am Sophie &amp; have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy &amp; colorful dishes with Sophie's twist! I also cook a ... More »
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