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Brussels sprout soup

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 large carrots
  • 400 g Brussels sprouts
  • 400 g potatoes
  • 1 tsp oil
  • 1 liter vegetable broth
  • ½ bunch chives
  • ½ bunch parsley
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and finely chop the onions and garlic. Peel and slice the carrots. Wash and trim the Brussels sprouts. Peel and dice the potatoes. Heat the oil in a large pot and sauté the onions until translucent. Add the garlic, potatoes, carrots, and Brussels sprouts and sauté briefly. Pour in the stock, cover, and simmer over low heat for about 25 minutes, until the vegetables are tender but still firm to the bite. Wash the chives and parsley, shake dry, and chop finely. Season the soup with salt, pepper, and the herbs.

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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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