Endive cream soup with coconut cream
2 fresh endives (about 300 g)
A few shavings of dried porcini mushrooms
1 teaspoon dried shallots, celery and parsley (each)
1 small shallot (or the white part of a leek)
½ fresh parsnip (or 1 teaspoon dried parsnip)
1 pinch of ground nutmeg and coriander
3 tablespoons coconut cream
A dash of olive oil
Boil about 1200 ml of water in a saucepan. Peel the potatoes and the shallot and cut them into large pieces. Cut the base of the endives and remove the heart (to avoid bitterness). Dip the vegetables in the boiling water. Follow them with the porcini mushrooms, all the spices and the peppercorns. Reduce the heat and simmer.
In about 25 minutes, add the plantain (peeled and cut into rings). Pour over a little olive oil and the coconut cream. Cover the soup for another 2 minutes. Then remove from the heat, let stand for 10 minutes and mix until smooth.
Serve the endive soup hot with your favorite croutons and why not with a thin drizzle of maple syrup.