Brabant Soup Recipe
Brabant Soup
Flavors of Walloon Brabant
Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 90 minutes

Difficulty: Easy
- 500 g (18 oz.) sliced Belgian Endives
- 3 leeks
- 1 large onion
- 500 g (18 oz.) potatoes
- 1 tbsp. butter
- 1 or 2 beef bouillon cubes
- 75 g (3 oz.) large pasta (elbow macaroni, etc.)
- 1 small liver sausage
- Salt, pepper, thyme, bay leaf
  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.
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