Belgian endive soup

Ingredients

• 1. Small, slender, raw, and without a core (without stems)
• 2 carrots
• 1 onion
• 1 clove of garlic
• One small sprig of parsley
• 1/2 Espelette pepper

In a large pot, add the Belgian endive, including the stalks and chopped heart, pour in about 4 litres of water, and cook for approximately 2 hours. Add the chopped onion, washed parsley, salt, and continue to cook gently for another hour.

Once the soup is cooked, remove the meat, strain the soup, and take out the desired amount. Keep the remaining pieces of meat or crusts for use in another recipe. The meat can be used in another recipe to cook meat.

Let the soup cool completely, then freeze it.