in Soup Recipes

Brussels sprout and potato soup

updated

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Ingredients for 8 servings:

  • 1 kg Brussels sprouts, fresh
  • 750 g potatoes
  • 250 g smoked pork
  • 50 g bacon
  • 200 g Mettwurst (ham sausage)
  • 1.3 liters of vegetable broth
  • 200 ml cream
  • some pepper, white
  • some nutmeg
  • some marjoram
  • some oil
  • 1 m.-sized potato(s), raw

Instructions

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

hearty and fine, just right for cold days

Trim the Brussels sprouts, peel the potatoes, and dice them into bite-sized pieces. Brown the bacon, diced smoked pork, and sliced ​​mettwurst in a little oil (I like grapeseed oil). Add the Brussels sprouts and potatoes. Pour in the broth and simmer for about 15 minutes. Finely grate the raw potato into the soup to thicken it. Season immediately and simmer for another 10 minutes. Finally, add the cream and season again to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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