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My recipe for ... endive soup

Creamy Belgian endive soup with curry and apple (May 2019).


Master Chef Heinz Wehmann is challenged to a weird bet: Can he invent a low-calorie star-level soup in a week?

… a star soup that makes you slim

Heinz Wehmann (57) grew up in a host family in Versmold. After years of apprenticeship at the "Hotel Atlantic" in Hamburg, he stayed true to the Hanseatic city. Since 1980 he works in the star-crowned "Landhaus Scherrer". On NDR television, he regularly offers culinary tips on "My Afternoon".

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Twice a year - once in January and then again before summer - we all like to slim down a bit. A regular guest, by the way an enthusiastic amateur cook and soup fan, spoke to me some time ago. It's so hard to cook a delicious dish that tastes, is filling and low in calories. I replied, "No problem, this is one of the easiest exercises." The guest said I should not say so, you could not cook soup under 250 calories. And even if - they will not taste for a long time. One word gave the other, and so it came to bet for a 2000 Palmer Margaux (a noble red from France). There was also an extra hurdle: I only had one week, and the soup should be able to stand on my menu afterwards. After a few "training sessions" and calorie savings, then this soup of endives was solid. Yes, exactly: from salad! That is also the secret of success. It has hardly any calories and is really good with the crabs. The regular guest came by for the agreed day. He sat expectantly at the table and was served by me the soup. The result? He was totally excited! Probably also because we have the bet - not quite so low calorie - immediately drank together.

Endive soup

Ingredients for 4 servings

2 middle endives
2 cloves of garlic
2 shallots
3 tablespoons butter
800 ml poultry stock (or cattle stock)
Pepper (mill)
1 meat tomato
some thyme or dill
200 g Büsumer crabs.


1. Free the endives from the stalk. Cook leaves in boiling salted water. Lift out, let cool. Express endives and hack. Peel garlic and shallots, finely dice. Remove crabs from the fridge to allow them to reach room temperature.
2. Melt 2 tablespoons of butter in the saucepan, sauté the shallots and garlic. Add chopped endive, sauté and season. Add the stock, bring to the boil. Purée everything. Season with salt and pepper.
3. Meanwhile quarter the tomato, core it and dice it. Heat with thyme in 1 tablespoon butter. Salt, pepper. Fill soup into preheated plates or cups. Add the tomato cubes and crabs.

My suggestion : The endives completely durchge, otherwise the leaves are gray after puréing.

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