Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 heads lettuce, (endive salad)
- 2 tablespoon butter
- 1 onion (s)
- 0.5 ½ bunch parsley
- 1 tablespoon wheat flour, (type 405)
- 1 liter meat broth
- 1 red pepper (s)
- salt
- Pepper, freshly ground from the mill
- Nutmeg, freshly grated
- 4 slices bread (wholemeal bread), dark
Print Recipe
Pin Recipe Instructions
- Cut the inner yellow leaves of the endive into fine strips
- Heat the butter and sauté the onion cut into strips until translucent, add the chopped parsley and the endive strips and steam briefly while stirring.
- Dust over the flour, pour in the meat stock, simmer for about 1/2 hour.
- 15 minutes before the end of the cooking time, add the pitted, diced peppers and let simmer. Season to taste with salt, pepper and nutmeg
- Toast the bread in a toaster or a pan without fat, cut into cubes and distribute on four plates. Arrange the soup on the bread cubes.
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