Soup à la Brabançonne

Ingredients

• 300 g carrots, turnips, leeks, and onions
• butter butter
• 1.5 L milk
• 300 g endives
• 15 g salt
• Brussels biscotte

Instructions

1. Thinly slice 300 grams of carrots, turnips, leeks, and onions as you would for Soup à la Fermière. Gently sweat these vegetables in butter.
2. Pour in 1.5 liters of boiled milk. Add 300 grams of blanched endives that have been cut into strips and braised in butter. Season with 15 grams of salt and complete the cooking.
3. At service, add a few pieces of Brussels biscotte to the soup in the tureen.