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Vegetarian, Northern, Eastern and Western France

Belgian endive soup with Maroilles cheese and croutons

Belgian endive soup with Maroilles cheese is a creamy soup made from endives and potatoes, flavored with melted Maroilles cheese, for 4 people. It takes 40 minutes to make, at an easy difficulty level, for about €2.10 per person. The key to getting it right is softening the endives' bitterness during cooking and melting the Maroilles off the heat at the end.

Tonight we're heading to northern France with a soft endive soup, and a little piece of Maroilles cheese to make its mark.

Belgian endive soup with Maroilles cheese and croutons
Total time
40 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Belgian endive brings a light bitterness that slow cooking and potatoes help balance, without ever making it disappear completely. Maroilles cheese, melted in at the last moment, gives the soup a bold flavor and a recognizable smell that instantly brings northern France to mind. The texture stays creamy without any cream added, thanks to the potatoes that thicken it naturally.

This is a winter evening dish, the kind you serve as a generous starter or a full meal with the croutons on the side. It works well for a quick weeknight dinner, but also for a Sunday meal if you want to introduce curious guests to Maroilles cheese. Kids more used to mild flavors might find the cheese a bit strong.

The ingredients

4 people

Fruits and vegetables

  • Belgian endives 700 g
  • Potatoes 400 g
  • Onion 1

Dairy

  • Butter 30 g
  • Maroilles cheese 100 g

Bakery

  • Country bread 4 slices

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Remove the bitter core from the endives, slice them with the onion and sweat them in the butter over low heat. 10 min

    Cutting a small cone from the base of each endive is enough to remove the bitterness, no need to discard the rest.

  2. Add the diced potatoes, cover with a liter of water along with the bouillon cube and let it cook. 20 min

    The potatoes thicken the soup on their own, no cream needed.

  3. Meanwhile, cut the bread into cubes and brown them in a pan with the olive oil. 5 min

    Stir often and salt only at the end, the croutons stay crispier that way.

  4. Blend the soup until smooth, return it to low heat and taste before adding salt.

    The Maroilles is already salty, so season last.

  5. Off the heat, cut the rind off the Maroilles, cut the cheese into small pieces, let it melt into the soup, then serve with the croutons.

    Save a few shavings of Maroilles to put on top at the table.

Our tips to get it right

  • Pick firm, pale endives, they're less bitter than older ones with yellowing leaves.
  • If the soup is too thick after blending, add a little hot water rather than cream, the flavor stays cleaner.
  • Remove all the rind from the Maroilles before cutting it, the rind adds a bitterness that throws off the soup's balance.

The variations

  • Swap the Maroilles for reblochon for a milder flavor, a good option if you're new to strong cheeses.
  • For a faster version, use pre-sliced endives and skip sweating the onion separately.
  • Add a few grilled bacon bits on top if you want a heartier soup for a full meal.

What to serve it with

  • A simple green salad
  • Extra slices of country bread
  • A glass of northern French blonde beer

Storage

The soup keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well before adding the Maroilles, just stir the cheese in only when reheating. Reheat gently in a saucepan, stirring regularly.

Questions about this dish

Can you replace the Maroilles with another cheese?

Yes, reblochon or époisses give a similar but milder result. Avoid very firm cheeses, they don't melt well into a hot soup.

Can you make this soup ahead of time?

Make the soup without the Maroilles up to 2 days ahead and keep it in the fridge. Add the cheese only when serving so it keeps its full character.

How do you remove the bitterness from endives?

Cut a small cone out of the base of each endive to remove the bitter core. Slow cooking in butter before adding liquid also softens the flavor.

Is this soup good for kids?

Maroilles has a strong flavor that doesn't always appeal to kids used to milder tastes. You can serve them a portion without added cheese, or with a milder cheese like reblochon.

How long does it take to make a Belgian endive soup with Maroilles cheese and croutons?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Belgian endive soup with Maroilles cheese and croutons?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Belgian endive soup with Maroilles cheese and croutons cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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