John Myers
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Soup: Brussels Sprouts Milk Cream with Egg and Strips of Chicken Schnitzel
The perfect soup: brussels sprouts milk cream with egg and strips of chicken schnitzel recipe with a picture and simple step-by-step instructions.
Brussels sprouts milk cream
- 300 g Brussels sprouts ready to cook
- 70 g Onion white
- 3 tbsp Oil
liquid
- 300 ml Water
- 250 ml Milk
Spices
- 0,5 tsp Caraway seed
- 1 tsp Dried marjoram
- 1 tsp Dried tarragon
- 1 tsp Colorful pepper
- 0,25 tsp Seasoned Salt
- 1 tbsp “Deer elder” spread
insoles
- 2 piece Free range eggs
- 1 piece Chicken schnitzel breaded and fried
preparation
- Clean the Brussels sprouts and weigh quarter, 300 grams … Peel the onion and roughly dice
Cook
- Heat the oil in a saucepan and fry the chopped vegetables and caraway seeds vigorously for about 3 minutes … deglaze with 100 ml of water and boil for about 1 minute … add 200 ml of water and cook for about 15 minutes … Add milk and puree everything until creamy … season with spread of marjoram, tarragon, pepper and salt … crack open eggs and cook in the cream for about 5 minutes
- Heat the chicken schnitzel in a pan for about 3 minutes on each side … cut into strips approx. 2 cm thick
Serve
- Spread the Brussels sprouts milk cream with a little egg on four soup bowls (for starters) or two thick plates (as a main course) and garnish with chicken strips
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