Cream of Endive Soup with Rosemary Parmesan Crisps

Cream of Endive Soup Low CarbA creamy, comforting soup thickened only with endive and lightly scented with rosemary.  Serve some rosemary Parmesan crisps on the side for a wonderful appetizer.

What do you do when you don’t know what else to make for dinner?  You make soup, of course.  And what do you do when you find that you have an overabundance of endive and want to use some of it up?  You make soup, of course.  I realize that the latter is probably not a common occurrence for most people, but then again, you never know.  You never know when you are suddenly going to be overrun with endive and wondering what to do with it all.  I mean really, it could happen to anyone, at any time.  There you are, endive-less, going about your merry way and completely unsuspecting of the endive gold mine that is about to descend upon you.  And then BAM!   Suddenly you have more endive than you can shake a stick at.  All endive, all the time.

Low Carb Rosemary Parmesan Crisps

Having experienced such an endive invasion and lived to tell the tale, I can assure you that it’s hardly as  torturous as it sounds.  In fact, it’s distinctly un-torturous and rather a pleasant experience altogether.  Working with California Endive is good fun and it certainly challenges my creativity in the kitchen.  But I did somehow end up with two shipments recently.  I was supposed to let them know when I needed a shipment so I could showcase more endive recipes, and so I did.  And a few days later, a good sized box of endive arrived.  And then a few days later, another box of endive arrived.  Whoops!  I am not quite clear on what happened but I was suddenly in the position of being overrun with the vegetable and at a bit of a loss.  I couldn’t fit it all in my fridge, so I kept one box in my cellar in an ice chest with some cooling packs, but it wasn’t ideal and it started to go faster than I could use it up.

Cream of Endive Soup Low Carb

My favourite way to eat endive is just raw.  I love using the leaves to scoop up a delicious dressing or dip, and I really love it chopped up and added to any salad.  Although similar to lettuce, it’s crunchier and adds an interesting depth of flavour.  But I suddenly had so much endive, I knew that no amount of salads or dips could help me use it up.  And when I was at a complete loss for dinner the other night, I figured a cream of endive soup would be just the thing.  With some delicious Parmesan crisps as an accompaniment.

Cream of Endive Soup has been done before, I know, but I had a little fun with this.  First, I used enough endive that the soup was thickened without any flours or starches and I decided to forego the actual cream altogether.  It just didn’t seem to need it, although feel free to add a little to yours if you choose.  I also wanted to complement the rosemary in the Parmesan crisps, so I tossed a few good-sized sprigs into the soup while it simmered.  The final product had a light rosemary flavour that was delicious.  I found myself wanting to call it “rosemary-scented”, but I just couldn’t do it for the official title.  It sounded a little too pretentious for this delicious comfort-food meal.  Because endive seems like fancy stuff, but it’s good down-home food too.  Get in your jammies, grab a bowl and chow down.  You’ll love it.

Endive soup with Rosemary Parmesan Crisps

*Disclosure:  This post was sponsored by Discover Endive.  All thoughts, opinion, recipes and photography are my own.

Cream of Endive Soup with Rosemary Parmesan Crisps

Yield: 6 servings

A delicious, thick soup made with endive and lightly scented with rosemary. Serve some Parmesan crisps with rosemary on the side for a lovely appetizer or side.

Ingredients

    Soup:
  • 2 tbsp butter
  • 1/2 medium onion, chopped
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 4 heads California Endive, coarsely chopped
  • 1/4 tsp black pepper
  • 2 1/2 cups chicken both
  • 2 large sprigs fresh rosemary
  • Crisps:
  • 1/2 cup finely grated parmesan
  • 1 tbsp fresh rosemary, chopped

Instructions

  1. For the soup, heat butter in a large heavy saucepan over medium heat until melted. Add onions and salt, and cook until softened, about 4 minutes. Add garlic and cook until fragrant, 30 seconds.
  2. Add endive and cook until leaves are wilted, 2 or 3 minutes. Season with pepper.
  3. Add chicken broth and rosemary sprigs and bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Remove rosemary sprigs. Use an immersion blender or transfer to a food processor and puree.
  5. For the crisps, preheat oven to 400F and line a baking sheet with a silicone mat or parchment paper.
  6. Mix parmesan and rosemary in a small bowl, then make even 6 mounds on prepared baking sheet. Spread into a small circle, about 3 inches in diameter and press down gently.
  7. Bake 5 minutes, until crisp and lightly browned.
  8. Dish out soup with a few rosemary leaves for garnish and serve crisps on the side.

Notes

Serves 6. Each serving has 13.2 g of carbs and 10.8 g of fiber. Total NET CARBS = 2.4 g.

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Comments

  1. This looks so delish, Carolyn. Perfect one-pot solution for busy weeknights. Thanks for sharing!

  2. I’ll have to get a new rosemary plant so I can try this one out. Looks yummy!

  3. Lily Rose says:

    Not need heavy cream? Is this a strange unpleasant dream I’m having? This looks yummy, anyhow!

  4. Carolyn, I’ve been reading about erythritol on the net and came across Dr. Mercola’s website where he says it’s not good to use it at all. He prefers Stevia. How different is it to bake with Stevia compared to erythritol?

    • Carolyn says:

      Why does Dr. Mercola say it’s not good to use? I bet I could counter most of his objections! :) I don’t bake with just stevia, because a) it has no bulk and some recipes need a bulk sweetener for the right consistency and b) there is a distinct aftertaste. I often do a mix of erythritol and stevia in recipes to cut down on costs and in combination, they have less aftertaste. I can adapt most of my own recipes to the combination or to just stevia (except for things like frosting and such).

    • Carolyn says:

      BTW, I just googled Dr. Mercola and erythritol. Already I can see he’s wrong (yes, I know he has a medical degree but he probably didn’t write that piece, one of his “minions” did, and it’s not as researched as it should be. He lumps all sugar alcohols in together and says they cause abdominal discomfort. For *most* people, erythritol doesn’t because it’s absorbed in the small intestine, not the large one. Xylitol does cause me some issues when I have too much, erythritol has never done so. Then he says “Erythritol MAY offer an explanation for the ill after effects of drinking Vitamin Water”…but he provides no real connection, that is just speculation. I have never suffered a single one of those effects after eating my own baked goods with erythritol, even when it’s really concentrated, as in frosting or candy. No one in my family or circle of friends has either. I do recognize that different people tolerate various sweeteners differently, but I’d say you have to try it and come to your own conclusions, when the person in question clearly hasn’t actually done any research on the subject he’s discussing!
      Back in the day when I was first exploring my sugar-free options, I read that article too. But I don’t have a lot of choices, being pre-diabetic and having to watch my glucose levels. My own firsthand experience with erythritol tells me that Dr. Mercola (or one of his minions) gathered some info from the internet and wrote an article, without truly knowing their subject. :)

      • Thanks Carolyn – I feel much better now, and I appreciate your viewpoint :) I will definitely try the erythritol :) By the way, I think your recipes ALL look scrumptious and I can’t wait to try some. I am not diabetic (that I know of), but a Nutritionist/Natural Medicine doctor thinks I might be allergic to wheat and dairy! I will know soon enough after lab work. I hope she is wrong!

        • Carolyn says:

          Ugh, sorry to hear about the potential allergies. Try out erythritol, see what you think. Monitor yourself to see if you feel any averse effects. Most people don’t, but you never know. I don’t pretend to be a medical expert or a nutritionist, but I think that something like erythritol and stevia, either alone or in combination, are far better for us than sugar!

  5. I have never had endive soup! And I so love that this soup doesn’t have any heavy cream!

  6. Well Carolyn you did it again. You taught me two things about endive. First, how to pronouce it. Two, i was not aware of how to prepare and cook it. Thanks for new information about a new LC vegetable for me to try. I don’t know I would do without all your LC help and great recipes!!!!!

  7. Well Carolyn you did it again. You taught me two things about endive. First, how to pronounce it. Two, I was not aware of how to prepare and cook it. Thanks for new information about a new LC vegetable for me to try. I don’t know I would do without all your LC help and great recipes!!!!!

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