Brussels sprout soup

Ingredients for 4 servings:

• 400 g Brussels sprouts
• 1 m.-large shallot(s), finely chopped
• 1 large potato(s), peeled, cut into pieces
• 15 cl cream
• 40 cl water
• 4 slices of white bread or baguette, grilled
• 3 tbsp olive oil
• Parmesan, grated
• e.g. salt and pepper

Instructions

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

vegetarian

Clean the Brussels sprouts and halve the florets. Sauté the shallot in oil. Add the Brussels sprouts, potatoes, water, salt, and pepper and cook in a covered pan. After 10 minutes, remove three half florets from the pan, rinse with cold water, and set aside. Simmer the soup for another 10 minutes. Stir in the cream and blend until smooth. Season the soup to taste, divide between four bowls, top each with a slice of grilled bread, and sprinkle with grated Parmesan cheese. Remove the leaves from the reserved florets and garnish the soup with them. Drizzle with a little olive oil and serve.