Summary

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

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Instructions

1. Cut the inner yellow leaves of the endive into fine strips
2. 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.
3. Dust over the flour, pour in the meat stock, simmer for about 1/2 hour.
4. 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
5. 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.