Brussels sprout cream soup with bacon cubes and baguette

Ingredients for 4 servings:

• 2 onions
• 4 potatoes
• 1 baguette(s), e.g. multigrain baguette
• 2 garlic
• 150 g sour cream
• 300 g Brussels sprouts
• 2 g nutmeg
• 100 g bacon, diced
• 1 liter vegetable broth
• 2 tbsp oil
• some salt
• some pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 200 degrees Celsius (top and bottom heat). Peel and finely chop the onions and garlic. Peel the potatoes and cut into 2 cm cubes, halve the Brussels sprouts. Heat 2 tablespoons of oil in a large pot. Add the vegetables, sauté for 2-3 minutes, and deglaze with hot vegetable stock. Let it simmer for 10-15 minutes. Add the sour cream and nutmeg and puree everything in the pot. Season with salt and pepper. Bake the baguette on a baking sheet on the middle rack of the oven for 8 minutes. Fry the bacon in a small pan without fat for 5 minutes until crispy. Cut the baguette into slices, ladle the Brussels sprout soup into bowls, and serve sprinkled with the bacon.