Preparation time: 15 minutes
Cooking time: 90 minutes

1. Melt the butter in a saucepan; add the finely chopped onions and leeks and cook, covered, for 10 minutes;
2. add the sliced endives and potatoes; add 1.5 liters (6 cups) boiling water; add the bouillon cubes, thyme and bay leaf; cover and cook for 1 hour;
3. liquefy everything in a blender; return to the saucepan and bring to a boil; sprinkle in the noodles and cook for 15-20 minutes;
4. line the bottom of a soup tureen with the sliced liver sausage;
5. pour in the soup; serve hot.