Eat More Plants: Recipes


Belgian Endive Soup:
Le potage de chicons

By Frank Léglise

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Growing up in Belgium, I had soup every day at home. Never the same, always something seasonal. Later, I began preparing a different soup each week for my own family: tomato, zucchini, leek, cauliflower, broccoli, nettle, butternut squash, and also Belgian endive.

Soup, to me, is comfort and memory, my own Proust’s madeleine, and it takes me back to my childhood and my parents. Beyond nostalgia, it is also wonderfully practical: vegetarian (when made without chicken broth), and it is hydrating, low in calories yet deeply satisfying. It supports digestion, helps reach the daily recommended fruits and vegetables, and is an economical way to make the most of what lingers in the refrigerator.

October marks the beginning of the Belgian endive’s harvest season. So, this month, I want to celebrate it. Why Belgian Endive?Belgian endive (Cichorium intybus var. foliosum) is one of my favorite vegetables. It’s mild but has a powerful, distinct yet discreet bite. It is also unique: a plant that does not exist in nature but is the product of careful human cultivation. Its fiber, especially inulin, supports healthy digestion, while its vitamins (B9, C, K) and minerals (potassium, iron, zinc) offer antioxidant and detoxifying properties.

Belgian endive was “invented” in Belgium in the 1830s, officially credited to the head gardener of the Brussels Botanical Gardens, though some say it originated with a farmer who hid his crop in a dark cellar to avoid taxes.

The process remains a kind of horticultural alchemy. First, chicory plants are grown in open fields until harvest. Their roots, trimmed of stems and leaves, are then replanted in dark cellars or containers. In this enforced darkness, the roots produce pale, tightly closed buds that remain endive heads until brought into the light.

Ingredients

  • 25 g butter or a drizzle of olive oil
  • 1 large yellow onion
  • ½ bunch of leeks
  • 4 large Belgian endives
  • Salt

Method:

  1. In a large pot, melt the butter or heat the olive oil.
  2. Separately, boil 1 liter of water.
  3. Cook the onion, peeled and sliced, over low heat until golden—do not let it burn.
  4. Wash and slice the leek (discard the dark leaves and roots). Add to the onion, stirring regularly.
  5. Wash and chop the Belgian endives; add them to the pot.
  6. If desired, add stock. For a milder flavor, include carrots, cut into small pieces.
  7. Cover the vegetables with boiling water, add salt, and bring to a boil.
  8. Reduce the heat and simmer gently for 10–12 minutes.
  9. Blend the soup thoroughly for a silky, emulsified texture.
  10. Season generously with pepper and garnish with parsley if desired.

Frank Léglise, born in Brussels, is co-owner of La Maison des Anciens de l’ULB, the Alumni House of the Free University of Brussels, where he brings people together around food, culture, and ideas.

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Click to watch the documentary trailer.

Ireland and its Aromatic Heritage Documentary World Sensorium Conservancy

As Ireland transitions from the rich, smoky scent of peat-burning to a more sustainable future, its olfactory heritage is evolving. What will become the next iconic aromatic symbol of Ireland?

Plantings

Issue 52 – October 2025

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