Brussels sprout cream soup

Ingredients for 4 servings:

• 500 g Brussels sprouts
• ¼ liter water, salted
• 1 handful of onion(s), finely chopped
• 2 tbsp butter
• ½ liter meat broth
• 1 egg yolk
• 3 tbsp sweet cream or crème fraîche
• salt and pepper
• ½ bunch parsley, flat
• 1 dashes lemon(s)
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

an attempt for Brussels sprout haters

Trim and wash the Brussels sprouts, then cut a cross into the florets along the stem. Cook in salted water for about 12 minutes, then drain, reserving the cooking water and letting the florets drain. Sauté the finely chopped onion in the butter until translucent. Halve 3/4 of the florets and fry briefly. Deglaze with the cooking water and puree everything in a blender or with a hand blender. Pour in the meat broth and heat the soup. Whisk the egg yolk with the cream or crème fraîche and stir in. Then add the remaining florets. Season to taste with salt, pepper, lemon juice, and nutmeg. Sprinkle with finely chopped parsley. Serve with bread.