John Myers
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Cream of Brussels Sprouts Soup with Meatballs
The perfect cream of brussels sprouts soup with meatballs recipe with a picture and simple step-by-step instructions.
for the topping
- 1 piece Onion
- 2 tbsp Clarified butter
- 4 piece Potatoes
- 600 ml Vegetable broth
- 600 ml Sugar
- 600 ml Salt
- 100 ml Milk
- “Herbstzeit Gewürz”
- 200 g Mixed minced meat
- 2 Discs Crispbread with spices
- Roast spice mix
- Sunflower oil
- 1 tbsp Crushed red pepper
- 1 tbsp Sour cream
- 2 tbsp Roasted pine nuts
- Peel the potatoes, cut in half and cook in the oven at 175 °. At the same time, roast a few pine nuts on a separate tray.
- Peel the onion and dice it finely. Clean the Brussels sprouts, put a few roses aside (for the filler), cut the rest of the stalk crosswise and then cut the roses in half.
- Heat a little clarified butter and sauté the onion together with the half Brussels sprouts. Pour in the vegetable stock, add a little salt and sugar and simmer with the lid closed on a low heat until soft.
- Separate the leaves from the stalk of the roses that have been put back and bleach them in a little salted water, then quench with cold water.
for the meatballs
- Chop the crispbread in a plastic bag with the rolling pin, then add to the mince, work well and season well with the roast and spice mixture, then form small balls.
- Heat enough sunflower oil, add some Pul-Biber (gives the balls a little whistle …;)) …) and bake the balls on all sides.
Finish…..
- Press the cooked potatoes into the soup pot with the potato press, then finely puree the whole mixture, fill up with enough milk until the desired consistency is achieved, then season well with “Herbstzeit spice”. Now add the bleached Brussels sprouts and heat again.
- Put the meatballs in the soup cup, add the hot soup, add a dollop of sour cream and sprinkle with a few roasted pine nuts and now ….. enjoy your meal …..
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