in Germany, Soup Recipes

Brussels sprout soup with apple and walnut garnish

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 750 g Brussels sprouts
  • 750 ml vegetable stock
  • 1 tbsp olive oil
  • 100 g sour cream
  • ½ apple
  • 3 apricot(s), dried
  • 3 tbsp walnuts, chopped
  • 1 loaf(s) (wholemeal)
  • salt and pepper
  • nutmeg
  • curry powder
  • Ginger powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Hearty food for cold days

Clean the Brussels sprouts. Peel and dice the onion. Sauté everything in a large pot in hot olive oil. Add the vegetable stock and simmer for 10 minutes. Remove some of the sprouts and halve them. Finely purée the rest. Then stir in the sour cream and season with salt, pepper, and nutmeg. Finely dice all the remaining ingredients and toast them in a pan. Season with curry powder and ginger powder, if desired. Serve the soup on plates. Sprinkle with the garnish and arrange the halved sprouts on top. Serve immediately.

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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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