Book of Days Tales

The third Sunday in September is celebrated as the Day of the Walloon in Belgium.  Walloons are the French-speaking half of the country. Walloon and Flemish cooking overlap a great deal but there are some clearly distinct dishes such as Liège waffles – quite distinct from regular Belgian waffles. Here is Brabant, one of my favorite soups courtesy of my Walloon friends.

Ingredients

500 gm (18 oz.) sliced Belgian endives
3 leeks, chopped
1 large onion, peeled and chopped
500 gm (18 oz.) potatoes peeled and chopped
1 tbsp. butter
beef stock
75 gm (3 oz.) large pasta (elbow macaroni, etc.)
1 small liver sausage
salt, pepper, thyme, bay leaf

Instructions

 Melt the butter in a saucepan; add the finely chopped onions and leeks and cook, covered, for 10 minutes.

Add the sliced endives and potatoes. Add 1.5 liters (6 cups) beef stock, thyme to taste, and bay leaf. Bring to a simmer, cover and cook for 1 hour.   

Liquefy everything in a blender or food processor.

Return the soup to the saucepan and bring to a boil. Add the pasta and cook until al dente.

Line the bottom of a soup tureen with the sliced liver sausage. Pour in the soup; serve hot.