in Soup Recipes

Brussels sprout soup with parsley cream

Spread the love

Ingredients for 4 servings:

  • 2 onions, finely diced
  • 600 g Brussels sprouts, cleaned
  • 20 g butter
  • 1 liter vegetable broth
  • 200 g crème fraîche
  • ½ bunch parsley

Instructions

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

Sauté the onions in butter and add the Brussels sprouts. Pour in the broth and bring the soup to a boil. Simmer for 15 minutes. Remove 1/3 of the Brussels sprouts and quarter them. Purée the remaining Brussels sprouts in the broth. Stir 100g of crème fraîche into the soup and season with salt, pepper, and nutmeg. Return the Brussels sprout quarters to the soup and heat through. Mix 100g of crème fraîche with the chopped parsley and season with salt and pepper. Serve the soup with a dollop of parsley cream. Frozen Brussels sprouts can also be used.

Facebook Comments

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.

Chicken in coconut milk

Leek cream