Soupe à la Brabançonne (Vegetable and Endive Milk Soup)

Ingredients

• 300 grammes carrot
• butter
• 1 litre and a half boiled milk
• 300 grammes endives
• 15 grammes salt
• a few pieces Biscotte de Bruxelles

Instructions

1. Slice 300 grammes of carrot, turnip, leek and onion as for the Soupe à la Fermière.
2. Sweat these vegetables gently in butter.
3. Moisten with 1 litre and a half of boiled milk.
4. Add 300 grammes of endives, blanched, shredded and stewed in butter.
5. Season with 15 grammes of salt and complete the cooking gently.
6. On serving, add a few pieces of Biscotte de Bruxelles to the soup.