Brussels sprout soup

Ingredients for 4 servings:

• 400 g Brussels sprouts
• 1 onion(s)
• 1 m.-sized potato(s)
• 1 tbsp butter
• some cane sugar
• 50 ml white wine
• 500 ml vegetable stock
• 200 ml cream
• salt and pepper
• nutmeg
• lemon juice
• some whipped cream, for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and quarter the Brussels sprouts. Remove the leaves from a few florets. Finely dice the onion and peeled potato. Sauté the onion with a little sugar in half the butter until translucent. Add the wine and reduce completely. Top up with 450 ml stock and the cream. Add the vegetables and season with salt, pepper, and nutmeg. Simmer for about 20 minutes, then puree. Meanwhile, fry the Brussels sprout leaves with a pinch of sugar and salt in the remaining butter. Pour in 50 ml stock and cook until the liquid has evaporated. Season with salt, nutmeg, a little sugar, and a dash of lemon juice. Serve the soup with the whipped cream and the braised leaves.