Brabant Soup Recipe

Name: Brabant Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb sliced Belgian endive; 3 leeks, white parts only, sliced and separated; 1 large onion, diced; 1 lb potato, peeled and diced; 1 tablespoon butter; 6 cups water, boiling; 1 teaspoon beef bouillon granules; 1 teaspoon thyme leaves; 1 bay leaf; 3 ounces elbow macaroni; 8 ounces braunschweiger sausage

Servings: persons

1 lb sliced Belgian endive
3 leeks, white parts only, sliced and separated
1 large onion, diced
1 lb potato, peeled and diced
1 tablespoon butter
6 cups water, boiling
1 teaspoon beef bouillon granules
1 teaspoon thyme leaves
1 bay leaf
3 ounces elbow macaroni
8 ounces braunschweiger sausage

1
Rinse leeks and drain.
2
Melt butter in large saucepan, adding onions and leeks.
3
Cover and cook for 10 minutes on medium heat.
4
Add endives and potatoes, boiling water, the bouillon, thyme and bay leaf.
5
Cover and simmer for 60 minutes.
6
After the hour, liquefy everything in a blender or using stick blender.
7
Return to pot and bring back to boil.
8
Pour in macaroni and cook for time suggested on package.
9
Line a soup tureen with the sliced liver sausage, pour in the soup and serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb sliced Belgian endive, 3 leeks, white parts only, sliced and separated, 1 large onion, diced, 1 lb potato, peeled and diced, and more.

Yes, Brabant Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brabant Soup

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