John Myers
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Brussels Sprouts Soup with Bacon and Hash Browns
The perfect brussels sprouts soup with bacon and hash browns recipe with a picture and simple step-by-step instructions.
For the soup
- 250 g Brussels sprouts fresh
- 1 piece Onion
- 2 piece Potato
- 1 tbsp Butter
- 1 liter Vegetable broth
- 150 ml Cream
- Salt pepper
- Freshly grated nutmeg
For the hash browns
- 2 piece Potato
- Salt pepper
- Espelette pepper
aside from that
- 1 tbsp Cooking oil
- 50 g Washed bacon or bacon
- Clean, wash and quarter the Brussels cabbage heads. Peel and chop the onion, peel, wash and dice the potatoes.
- Heat the butter in a saucepan and sweat the onion in it. Add the vegetables and sauté them until everything gets a little color. Deglaze with vegetable stock, bring to the boil and cook covered over low heat for 10 minutes.
- In the meantime, peel, wash and roughly slice the two potatoes. Season with salt, pepper and pimento d’Espelette.
- Cut the bacon into small pieces. Heat the cooking oil in a pan and fry the bacon in it until crispy. Remove with a slotted spoon and keep covered and warm.
- Form small hash browns out of the potatoes and bake them in the frying fat.
- Puree the soup, finer or with a few coarser pieces, depending on your taste. Season with salt, pepper and nutmeg. Pour in the cream and heat the soup to just below the boiling point, but do not bring to the boil.
- Pour the Brussels sprouts soup into preheated soup bowls or soup plates, top with the roasted bacon and potato hash browns and serve immediately.
Tips
- The soup becomes vegetarian if you omit the bacon. It then tastes just as good. Add roasted nuts to the hash browns.
- I use floury potatoes because they get creamy when pureed.
- Good luck and bon appetite!
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