Can I make the endive velouté in advance?

Yes, you can make the endive velouté in advance and store it in the refrigerator. Reheat it before serving.

What can I serve with glazed bacon and endive velouté?

You can serve glazed bacon with endive velouté with roasted vegetables or mashed potatoes, for example.

Glazed bacon with endive velouté

Name: Glazed bacon with endive velouté
Cook time: 30 min
Total time: 30 min
Ingredients: Ingredients for endive velouté:; 50 g butter; 200 g onion; 600 g endive; 1 waxy potato; 1 l vegetable broth; 150 ml cream; Ingredients for glazed bacon:; 4 slices of smoked bacon 1cm thick, about 200 g for 4 people; 10 g brown sugar; 20 g tomato paste; 5 g harissa or hot sauce; 15 g soy sauce; 10 ml balsamic vinegar; Ingredients for curry cream:; 100 ml cream; 1 tsp curry powder; 0.5 tsp smoked paprika; 2 tbsp capers; 100 ml corn oil

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30min

Do you want to try making endive cream soup with glazed pork belly yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity:

Ingredients for endive velouté:
50 g butter
200 g onion
600 g endive
1 waxy potato
1 l vegetable broth
150 ml cream

Ingredients for glazed bacon:
4 slices of smoked bacon 1cm thick, about 200 g for 4 people
10 g brown sugar
20 g tomato paste
5 g harissa or hot sauce
15 g soy sauce
10 ml balsamic vinegar

Ingredients for curry cream:
100 ml cream
1 tsp curry powder
0.5 tsp smoked paprika

2 tbsp capers
100 ml corn oil

Ingredients for endive velouté:
50 g butter
200 g onion
600 g endive
1 waxy potato
1 l vegetable broth
150 ml cream

Ingredients for glazed bacon:
4 slices of smoked bacon 1cm thick, about 200 g for 4 people
10 g brown sugar
20 g tomato paste
5 g harissa or hot sauce
15 g soy sauce
10 ml balsamic vinegar

Ingredients for curry cream:
100 ml cream
1 tsp curry powder
0.5 tsp smoked paprika

2 tbsp capers
100 ml corn oil

Preparation method

How do you make this?

Preparation of endive velouté: Peel the onion, chop finely and sauté in the butter. Chop the endive finely and let it sauté for another 10 minutes. Add herbs and diced potato and deglaze with broth.

Let it simmer gently for 15 minutes, blend and strain. Taste and season with pepper and salt if necessary. Add the cream and stir everything well.

Preparation of glazed bacon: Mix all the ingredients for the glaze together. Place the slices of bacon on a baking sheet lined with parchment paper. Brush both sides of the bacon with the glaze and let it marinate for 1 hour.

Fry the bacon until nicely browned on both sides in a pan or place it in an oven at 190°C for 15 minutes.

Cut the bacon into bite-sized pieces and keep warm.

Preparation of curry cream: Put all the ingredients in a jar with a lid and shake vigorously until it thickens a bit.

Capers: Pat the capers dry and fry them in a layer of corn oil; once they open up and become nice and crispy, place them on kitchen paper.

Warm 4 deep plates and divide the bacon among them. Spoon a bit of curry cream over it and sprinkle with the fried capers.

Serve at the table and serve the soup to each guest at the table; it's an extra touch to make it fancy.