Kempische zurkelsoep

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1 brood
2 preistengels
1 selderstengel
4 uien
500 gr zurkel
4 grote aardappelen
2 liter bouillon
1 liter verse melk
boter, olie
peper, zout

Snijd de groenten fijn. Stoof ze vervolgens samen met 2/3 van de zurkel
aan in boter en laat ze uitzweten.
Bevochtig met bouillon en voeg de versneden aardappelen toe.
Breng aan de kook en laat zachtjes gaar koken.
Mix, kruid met peper en zout en haal door een zeef.
Voeg de verse melk aan de kokende soep toe.

Garnituur:
Versnijd de resterende zurkel in reepjes, stoof ze aan in boter en doe ze
bij de soep.
Versnijd het brood in dobbelsteentjes en bak ze in olie en boter.