Brussels Sprouts Soup

Clean the Brussels sprouts and cut the florets on the stem in a cross shape. Wash and drain on a colander.

Bring 2,250 liters of water to the boil, add 1 teaspoon of salt. Add Brussels sprouts and cook for about 10 minutes with the lid closed.

Remove about 10 Brussels sprouts florets and place on a sieve.

Finely puree the remaining Brussels sprouts with the salted water and 250 ml of hot vegetable stock. Add the rest of the vegetable stock and bring to the boil.

Mix the cornstarch with a little water until smooth and thicken the soup with it. Whip the egg yolks with cream. Remove the soup from the heat and stir in the egg yolk and cream mixture. Don't let it boil anymore. Season to taste with salt, sugar and cayenne pepper.

Quarter the set aside Brussels sprouts florets and add to the soup.

Spread on plates, sprinkle with chopped parsley and serve with a dollop of creme fraiche.

Tip 8: If you like, you can add mince dumplings to the soup. To do this, knead 250 g of minced meat with 2 tablespoons of breadcrumbs, 1 small finely chopped onion, 1 tablespoon of finely chopped parsley, salt, pepper, paprika powder and 1 size M egg. Heat some clarified butter in a pan. Shape the minced meat mixture into small dumplings with a teaspoon and fry in hot fat. Serve with the soup.