Brabant Soup

11 ingredients
9 steps

Ingredients

  • 1 lb sliced Belgian endive
  • 3 leeks, white parts only, sliced and separated
  • 1 large onion, diced
  • 1 lb potato, peeled and diced
  • 1 tablespoon butter
  • 6 cups water, boiling
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon thyme leaves
  • 1 bay leaf
  • 3 ounces elbow macaroni
  • 8 ounces braunschweiger sausage

Directions

  1. 1
    Rinse leeks and drain.
  2. 2
    Melt butter in large saucepan, adding onions and leeks.
  3. 3
    Cover and cook for 10 minutes on medium heat.
  4. 4
    Add endives and potatoes, boiling water, the bouillon, thyme and bay leaf.
  5. 5
    Cover and simmer for 60 minutes.
  6. 6
    After the hour, liquefy everything in a blender or using stick blender.
  7. 7
    Return to pot and bring back to boil.
  8. 8
    Pour in macaroni and cook for time suggested on package.
  9. 9
    Line a soup tureen with the sliced liver sausage, pour in the soup and serve hot.

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