About this recipe:This Italian-style soup uses the lettuce-like frizzy curly endive that's available from August through March. It is perfect for a cold winter's night. Serve with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese.
1 large head of curly endive
1.5L vegetable stock
4 tablespoons extra virgin olive oil, plus more for serving
1 clove garlic, crushed
1 celery stalk, finely chopped
1 small carrot, finely chopped
160g short grain rice
freshly grated Parmesan cheese
salt and pepper, to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
Wash and slice the curly endive. Soak in water until ready to use. Warm the stock in a saucepan over medium heat.
Heat 4 tablespoons oil in a saucepan over medium heat; add garlic, celery and carrot. Cook and stir for a few minutes, until vegetables begin to soften.
Add the curly endive, scooping it up directly from the water so some water is included. Season with salt; cover and cook over medium heat until the curly endive is completed wilted. Add half of the stock and continue to simmer for 15 minutes.
Pour in remaining stock and rice; bring to the boil and cook rice for 12 to 15 minutes, or until al dente (with a bite).
Season to taste; divide into 4 bowls and drizzle some extra virgin olive oil on top. Serve with grated Parmesan cheese.
Make the soup ahead of time; let stand for half an hour, so the curly endive has time to release more flavour. Or prepare the soup a day in advance and gently reheat before serving.