Top notch Belgian products go into in this beer and endive soup... Fresh endives, grey North Sea shrimp, a local strong ale and grated Belgian trappist cheese!
Gently fry the onion and garlic in the butter for 5 minutes. Then add the strong ale.
Turn the heat high and bring the beer to a good boil. Let it reduce by half and then add the chicken or vegetable stock. Also add the mustard.
Then turn the heat lower now to medium again and bring the stock to a light simmer. In the meantime chop the endives up roughly (you can keep some of the yellow tips aside for garnish). Then add the chopped endives to the soup. Season the soup with a pinch of pepper, nutmeg and salt.
Stir the soup and then take the pan off the heat. Cover the pan and let the endives poach in the soup for about 5 minutes. Then with a stick blender mix the endive soup for 3 seconds to make it just a tad creamier. Don’t blend it into a smooth soup, keep some texture. If you're using a blender, blend 6 spoonfuls of endives and stock and add it back to the soup.
Whisk fast and place the soup over medium heat for another minute. Check the seasoning and add extra pepper, nutmeg or salt to taste. Then scoop the endive soup into large bowls. My favorite garnish: grilled trappist cheese on sourdough bread, a handful of grey shrimp and raw sliced yellow endive tips for extra crunch.