Brussels sprout soup

Ingredients for 4 servings:

• 1 onion(s), diced
• 700 g Brussels sprouts, cleaned
• 750 ml vegetable stock
• Oil (olive or rapeseed oil)
• 1 cup sour cream, or crème fraîche
• 4 slices of bacon (pancetta)
• 4 slices of bread
• some butter for the bread
• 4 tbsp vinegar (cranberry vinegar)
• Red pepper, freshly ground
• Black pepper, freshly ground
• Salt, preferably coarse sea salt
• Nutmeg, freshly grated

Instructions

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

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Gather the trimmed Brussels sprouts and diced onions. Fry everything in a large pot in hot oil until the vegetables are lightly browned. Add the vegetable stock and cook for 15 minutes. When the Brussels sprouts are al dente, puree everything finely with a hand blender (you can use a coarser mixture, depending on your taste) and season with salt and black pepper. Fry the pancetta in a pan with oil until crispy. Drain on a kitchen towel. Spread the bread with butter, sprinkle with freshly ground red pepper, and add a little salt. Ladle the soup into soup bowls. Top the soup with sour cream or crème fraîche, then grate in nutmeg. Place the pancetta into the top. The cranberry vinegar can be added in separate small bowls or drizzled directly onto the soup. Note: The soup is also suitable for vegetarians without the pancetta.