Brabant Soup

• 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.

endive, leeks, onion, potato, butter, water, beef bouillon granules, thyme, bay leaf, elbow macaroni, braunschweiger sausage

Taken from www.food.com/recipe/brabant-soup-422861 (may not work)