Brussels sprout soup

Ingredients for 3 servings:

• 400 g Brussels sprouts
• 1 onion(s)
• 1 garlic clove(s)
• 1 organic lemon(s)
• 2 tbsp olive oil
• 3 pinches of salt
• 2 pinches of ground pepper
• 500 ml vegetable stock
• 3 tbsp light cream
• 1 pinch(s) nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Clean and wash the Brussels sprouts. Cut off the stalks, remove the outer leaves from the heads, and remove a few attractive leaves and set aside for garnish. Halve the heads lengthwise. Peel the onion and garlic. Finely dice the onion and slice the garlic. Wash the lemon in hot water and dry it thoroughly. Finely grate the zest of one half. Halve the lemon, squeeze out the juice, and reserve it. Heat 1 tablespoon of olive oil in a saucepan and sauté half of the diced onions and the sliced ​​garlic over medium heat until translucent. Add two-thirds of the Brussels sprouts and sauté briefly. Season with a pinch each of salt and pepper. Pour in the vegetable stock, bring everything to a boil, and cover. Cook the cabbage over medium heat for about 10-15 minutes until soft but still slightly firm to the bite. Meanwhile, heat the remaining oil in a pan and sauté the remaining onions over medium heat until translucent. Add the remaining Brussels sprouts and sauté on all sides for a few minutes. Season with salt. Purée the softened cabbage in the broth with an immersion blender. Mix in the crème légère. Season to taste with lemon juice, nutmeg, salt, and pepper. Season the fried cabbage again. Divide the fried cabbage among plates, pour over the cabbage soup, and serve topped with the reserved raw Brussels sprout leaves.