John Myers
Brussels Sprouts Savory Soup
The perfect brussels sprouts savory soup recipe with a picture and simple step-by-step instructions.
- 300 g Brussels sprouts
- 200 g Savoy
- 1 liter Chicken broth
- 150 g Yogurt
- 200 ml Milk
- 1 Onion
- Butter
- Freshly grated nutmeg
- Black pepper from the mill
- Salt
- 1 tsp Marjoram
- 0,5 tsp Ground cumin
- Sugar
- 4 Cheese krainer
- Cut the sausage into strips, clean the Brussels sprouts and score crosswise. Peel the onion, roughly chop it and sweat it in butter with a little sugar.
- Add the pearling, Brussels sprouts, marjoram and cumin and sweat.
- Deglaze with half of the chicken stock and pour in the milk. Cover everything and simmer for 10 minutes – add the yoghurt and the rest of the broth and puree.
- Season to taste with salt, pepper and nutmeg. Put the sausages in (if you like, you can also use bacon, I let them steep in the soup overnight) and warm up until they are crisp.
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