Minced meat and Brussels sprout soup

Ingredients for 3 servings:

• 500 g minced meat
• salt and pepper
• possibly onion(s), optional
• 500 g Brussels sprouts
• 700 ml broth
• 200 ml cream or crème fraîche
• 2 tbsp processed cheese
• some nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

the alternative to minced meat and leek soup

Brown the ground beef in a pan and season with salt and pepper. Optionally, add a few onions, but this isn’t necessary. Wash (or thaw) the Brussels sprouts, remove any outer leaves, and trim some of the stem. Quarter the cabbages and cook in the broth until the sprouts are tender. Add the ground beef to the soup. Stir in the cream and processed cheese one at a time. Season with nutmeg to taste. Tip: Instant broth can vary in flavor. Therefore, always taste and adjust seasoning if necessary! Note: Personally, I like this soup better than the one with leeks because the Brussels sprouts add a great flavor to the soup!