Brussels sprout soup

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 2 liters of vegetable broth
• 2 tbsp butter
• 200 g cream cheese (Buko pineapple)
• 3 small potatoes
• 4 tbsp cheese, grated (pizza cheese)
• Fondor
• salt and pepper
• some cornstarch, if necessary
• possibly water, cold for mixing
• 2 Cabanossi

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the Brussels sprouts in the 2 liters of vegetable broth for about 15-20 minutes until soft, then remove from the broth and set aside. Quarter 3 small potatoes, slice them, and cook in the broth for about 15 minutes. Set aside. Reserve the broth; you will need it later. Then lightly fry the Brussels sprouts in butter and puree until the desired consistency is reached. Return the Brussels sprouts and potatoes to the broth. Halve and slice the sausage and add to the soup. Stir in the cream cheese and pizza cheese and let it simmer for about 5 minutes. Season with Fondor, pepper, and salt. If you want to thicken the soup further, simply dissolve cornstarch in water; however, you can also use a sauce thickener. If the soup is too thick, simply add more broth. Season to taste again at the end. Serve with toast or a roll.