Brussels sprout soup with dried peaches

Ingredients for 2 servings:

• 150 g Brussels sprouts
• 150 g potatoes
• 1 shallot(s)
• 2 garlic cloves, pickled in vinegar
• 40 g peach(s), dried
• 400 g vegetable stock
• Salt
• Pepper, mixed, from the mill
• turmeric
• 5 g fat for steaming

Instructions

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

a starter for two

Peel and finely dice the shallot, and sauté it with the finely chopped garlic in hot fat. Sauté the trimmed and halved Brussels sprouts for a few minutes, season with salt and pepper. Add the peeled, diced potatoes and sprinkle with turmeric. Pour in the broth, stir, and bring to a boil. Reduce the heat, cover, and simmer the soup for 15 minutes. Add the chopped peaches for the last 5 minutes. After the soup is cooked, set aside a few Brussels sprout halves for garnish. Purée the remaining soup to the desired consistency and season to taste. The freshly ground pepper goes particularly well with the dried peach. Plate the soup, garnish, and serve. The soup contains approximately 140 kcal per serving.