in Soup Recipes

Chicken soup

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Ingredients for 6 servings:

  • 300 g Brussels sprouts, cleaned
  • 300 g potatoes, cut into small cubes
  • 240 g carrot(s), cut into small slices
  • 1 tbsp butter for frying
  • 1 ½ liters vegetable broth
  • some parsley, chopped
  • 1 garlic clove(s), chopped
  • some salt
  • some Parmesan, grated
  • 1 baguette(s), toasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Brussels sprout soup, Italian style

Roast the trimmed Brussels sprouts, carrot slices, and potato cubes in a pan with hot butter for about 10 minutes. Pour in the hot vegetable broth and simmer for about 20 minutes. Just before serving, season the soup with parsley, garlic, and a little salt. Sprinkle the soup with Parmesan cheese and serve warm with the toasted baguette.

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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.

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