Soupe à l'Ardennaise (Endive and Potato Milk Soup)

Ingredients

• 500 grammes endives
• 1 medium potato
• 2 leek whites
• butter
• 1 litre and three quarters boiled milk
• 15 grammes salt
• 100 grammes butter
• thin rounds of flûte

Instructions

1. Slice 500 grammes of endives and stew them in butter with a medium potato and 2 leek whites likewise sliced.
2. Moisten with 1 litre and three quarters of boiled milk and season with 15 grammes of salt.
3. Let it cook gently.
4. At the moment of serving, finish with 100 grammes of butter.
5. Add thin rounds of flûte as it is served.