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Soup: Brussels Sprouts Cream Soup

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Soup: Brussels Sprouts Cream Soup

The perfect soup: brussels sprouts cream soup recipe with a picture and simple step-by-step instructions.

  • 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
  1. Clean the Brussels sprouts. Set a few heads aside, halve or quarter the rest.
  2. Finely dice the onions and fry in hot oil. Dust the flour over it.
  3. Add the vegetable stock and the Brussels sprouts and let everything cook in a closed saucepan for about 15 minutes.
  4. Puree with a hand blender and season with the spices.
  5. Peel the leaves off the remaining Brussels sprouts and cook in salted water for a minute. Rinse under cold water and drain.
  6. Cut the sausage into pieces and add to the soup.
  7. Warm again and place on the plate. Then distribute the peeled Brussels sprouts on top of the soup.
Dinner
European
soup: brussels sprouts cream soup

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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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