Brussels sprout soup with smoked pork

Ingredients for 6 servings:

• 1,200 ml vegetable broth
• 500 g smoked pork (loin or cutlet)
• 750 g Brussels sprouts
• 500 g potatoes, diced
• 150 g carrot(s), diced
• 150 g celeriac, finely diced
• 150 g parsley root(s), finely diced
• 150 g leek, diced
• 150 g shallot(s), finely diced
• 1 tsp nutmeg
• 1 bunch parsley, washed, chopped
• Salt and pepper, white
• 2 bay leaves, dried
• 1 tbsp peppercorns
• 1 tsp allspice berries
• 1 tsp chili flakes without seeds

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 30 minutes

ideal for the student kitchen, such soup is always good for the cold season

Wash and trim all the vegetables, including the potatoes. Use the clean vegetable stock to make a vegetable broth without salt, but with the bay leaves, allspice and peppercorns, and chili flakes. After about 30 minutes, strain the broth into a large saucepan using a sieve. Then simmer the smoked pork in this broth for about 90 minutes until tender. Taste for the required salt, as smoked pork usually has a varying salt content. Remove the meat and add the Brussels sprouts, diced vegetables, and grated nutmeg to the boiling broth and simmer for about 30 minutes. Add the diced potatoes and simmer the soup for another 15 minutes over low heat. During this time, cut the meat into small, bite-sized cubes and add it to the soup. Season again with salt and white pepper if desired. Stir in the chopped parsley before serving.