As you eat it, the mixture of mushrooms and endive becomes heartier but lighter and spicier.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 (1 cup) servings |
Ingredients
- 1 ½ teaspoons olive oil
- 1 ½ teaspoons butter
- ½ white onion, chopped
- 1 cup chopped fresh cilantro, divided
- 3 cups chopped fresh mushrooms
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 cups chicken broth
- 5 cups chopped endive
- 2 cups milk
- ½ teaspoon cayenne pepper, or to taste
- 2 cups plain yogurt
Instructions
- Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper.
- Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.
- Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 232 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
It has a good taste but I followed the directions regarding the yogurt EXACTLY and the yogurt still clumped up.
Don’t think I would make it again. A little plain.
I had no problem getting the yogurt to mix into the broth smoothly, and it tasted great! I mixed it one ladle at a time. I added tarragon also, which I liked. I think this will be great as a base recipe for just about any veggies or leftovers.
UPDATE: I had this soup two days later for lunch, and it was remarkable (even with my substitutions!) Original: When I made this soup, my local supermarket was out of endive, so I substituted leeks instead. It turned out brilliantly! I added some more spices though – lots of thyme, sage, rosemary, and cayenne. I also used some white wine and sherry to give it a more sophisticated edge. The only problem I encountered was blending the yogurt into the soup. It didn’t blend, and it came out looking like parmesan cheese – Still tasty though! I look forward to trying the recipe with endive soon.
I love this recipe and cook it quite often. It’s so quick and easy to make that I highly recommend it to all my friends.