Cream of Endive Soup with Rosemary Parmesan Crisps

  • Ready in 45m

  • Serves 6

  • 172 calories

  • 11.69g carbs

Cream of Endive Soup with Rosemary Parmesan Crisps is a gluten free and primal main course. One serving contains 225 calories, 16g of protein, and 14g of fat. For $1.61 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. A mixture of rosemary, californian endive, parmesan, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It is perfect for Autumn.

10 ingredients

  1. 1/4 tsps black pepper
  2. 2 tbsps butter
  3. 3 cups chicken
  4. 4 heads endive
  5. 1 tbsp fresh rosemary
  6. 2 large sprigs fresh rosemary
  7. 2 cloves garlic
  8. 1/2 medium onion
  9. 1/2 cups parmesan
  10. 1/2 tsps salt

Instructions

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

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