Foamed Brussels Sprout Soup

Ingredients for 4 servings:

• 400 g Brussels sprouts
• 3 shallots
• 1 tbsp butter
• 50 ml white port wine
• 50 ml vermouth (Noilly Prat)
• 100 ml white wine
• 100 g whipped cream
• 100 g crème fraîche
• 400 ml vegetable stock
• 3 tbsp Parmesan, freshly grated
• 3 tbsp oil (truffle oil)
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim, wash, and chop the Brussels sprouts. Peel and finely dice the shallots, then sauté them with the sprouts in butter until lightly browned. Deglaze with port, Noilly Prat, and white wine. Add the cream, crème fraîche, and broth, bring to a boil, and simmer for 5 minutes. Add the Parmesan cheese and truffle oil, and purée the soup very finely with an immersion blender. Season with salt and pepper and serve.