John Myers
Contents
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Ingredients
- 150 g Cauliflower
- 100 g Onion
- 1 tbsp Oil
- 1 tsp, go. Flour
- 300 ml Broth
- Salt
- Black pepper from the mill
- Nutmeg
- 1 pinch Cayenne pepper
- 2 Frankfurter / Viennese
Instructions
- Clean the Brussels sprouts. Set a few heads aside, halve or quarter the rest.
- Finely dice the onions and fry in hot oil. Dust the flour over it.
- Add the vegetable stock and the Brussels sprouts and let everything cook in a closed saucepan for about 15 minutes.
- Puree with a hand blender and season with the spices.
- Peel the leaves off the remaining Brussels sprouts and cook in salted water for a minute. Rinse under cold water and drain.
- Cut the sausage into pieces and add to the soup.
- Warm again and place on the plate. Then distribute the peeled Brussels sprouts on top of the soup.
Nutrition
Serving: 100gCalories: 95kcalCarbohydrates: 2.1gProtein: 4.6gFat: 7.6g
