827 Soupe à la Brabançonne

Method

Stew together 300 g (11 oz) mixed carrot, turnip, leek and onion cut in Paysanne with 75 g ( oz) butter in the same way as for Soupe à la Fermière. Moisten with litres (2⅝ pt or U.S. cups) boiling water and add 300 g (½ oz) Belgian endives which have been blanched, shredded and stewed in butter. Season with 15 g (4 oz) salt and cook together gently. Add a few pieces of rusk to the soup when serving.

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