I really like sage. I grow it in my garden and try to use it regularly. This dish is a creamy, light starter that awakens the taste buds. It’s quick to make with just a few ingredients and can be adapted in countless ways. I encourage you to give it a try.
ENDIVE AND SAGE VELOUTÉ
29 November 2024
: 4
: 15 min
: 20 min
: 40 min
: Easy
You need a food processor to make a velouté.
Ingredients
- 4 endives
- 1 medium-sized potato
- 1 red onion
- 2 garlic cloves
- A handful of sage leaves
- 700 ml vegetable broth
- Juice of one lemon
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- A few sunflower seeds for garnish
- Salt and freshly ground pepper
Directions
- Step 1 Peel and chop the onion and garlic into small pieces. Sauté them over medium heat in a large pot with olive oil until translucent. Heat the vegetable broth in a separate pot.
- Step 2 Trim the base of the endives, wash them, cut them into pieces, and add them to the pot with the onion and garlic, stirring well. Clean and peel the potato, cut it into pieces, and add it to the pot. Once ready, pour the hot vegetable broth over the vegetables, add about ten sage leaves, the turmeric, and pepper, and bring to a boil. Let simmer on low heat until the vegetables are tender (about 20 minutes). Remove the sage leaves and blend until smooth. Adjust the seasoning as needed. You may need to add a bit more salt, depending on the vegetable broth used.
- Step 3 Serve the soup very hot, garnished with a sage leaf, sunflower seeds if desired, and a splash of lemon juice in each bowl just before serving.
Good to know!
