John Myers
Brussels Sprouts Cream Soup …
The perfect brussels sprouts cream soup … recipe with a picture and simple step-by-step instructions.
- 0,5 Small onion
- 130 g Brussels sprouts fresh
- 1 tablespoon Olive oil
- 150 Milliliters Vegetable broth
- 1 teaspoon Sour cream
- Pepper, nutmeg
- 1 Walnut fresh
- 2 Dried apricots
- 0,25 Apple fresh
- Curry powder
- Ground ginger
- Peel the onion and cut into small cubes. Clean the Brussels sprouts, cut in half if necessary. Steam the onion in the hot oil until translucent. Add Brussels sprouts and sauté briefly. Pour in the vegetable stock. Bring to the boil briefly and simmer gently for 10 minutes.
- Remove from stove. Set aside a few Brussels sprouts for garnish. Puree the rest. Stir in sour cream (or sour cream). Season with pepper and nutmeg.
- Peel the apple, remove the core and cut into small cubes. Dice the apricots. Crack the walnut. Roughly chop the nut kernels. Toast in a coated pan without fat. Briefly heat the apple and apricot cubes. Season with curry and ginger.
- Put the soup on a plate. Garnish with the set aside Brussels sprouts. Spread the apple, apricot and nut mixture on top.
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