Brussels sprout soup with apple

Ingredients for 6 servings:

• 650 g Brussels sprouts
• 250 g apple
• 150 g onion(s), approx.
• 3 tbsp oil
• 1 liter vegetable broth, approx.
• 100 ml apple juice
• 200 ml cream
• some salt and pepper, freshly ground
• 1 tsp thyme, dried
• e.g. croutons or 125 g ham or bacon cubes, crispy fried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

The ingredients are weighed and prepared. Clean the Brussels sprouts and halve or quarter the florets to cook faster. Peel the apples, remove the cores, and dice them. Dice the onions or cut them into wedges. Heat 2-3 tablespoons of oil in a sufficiently large pot and sauté the onions. Add the apples and sauté for 4-5 minutes. Mix in the Brussels sprouts and a little salt and pepper. Pour in the apple juice and about 500 ml of stock. Bring to a boil and simmer until the Brussels sprouts are tender. Purée thoroughly with a hand blender, adding 100-200 ml of cream and enough stock to reach the desired consistency. Season with salt and pepper. Optionally, garnish with croutons or—for non-vegetarians—with crispy fried ham or bacon cubes. Tip: The apple juice can be replaced with a little more stock.