Brussels sprout soup with Cabanossi and basil

Ingredients for 4 servings:

• 30 g butter
• 1 onion(s)
• 1 kg Brussels sprouts
• 3 potatoes
• 500 ml vegetable stock
• 200 ml sparkling wine, dry, or white wine
• 100 ml Cremefine or cream
• 1 cup sour cream
• ½ bunch basil
• 2 Cabanossi
• nutmeg
• Salt
• Sugar
• pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and finely chop the onions. Trim the Brussels sprouts. Peel and dice the potatoes. Fry the onions in melted butter, add the Brussels sprouts and diced potatoes. Sauté everything briefly, then pour in the broth and let it simmer. When the Brussels sprouts are cooked but still firm to the bite (after about 10-15 minutes, depending on the size), reserve as much as you like for later garnish. Add the sparkling wine or wine and simmer for about another 5 minutes. Then puree everything. Pour in the Cremefine or cream and season with nutmeg, pepper, salt, and sugar. Cut the Cabanossi into 2-3 mm thick slices and fry in a pan until crispy. Then place them on a kitchen towel to drain off the fat. Chop the basil and stir 3/4 of this amount into the soup. Place the Cabanossi slices and the remaining Brussels sprouts in soup bowls and pour the soup over them. Add a dollop of sour cream to the soup and garnish with the remaining chopped basil. Finally, grind a little pepper over the soup. Serve immediately. Notes: The liquid amounts can vary. Depending on whether you prefer your soups creamier or thinner, you can add as much broth as you like. This recipe makes the soup very creamy. Make sure you add the basil right at the end! Basil is a very delicate herb that quickly loses its shape, color, and flavor if chopped too early or cooked for too long.