John Myers
Contents
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Ingredients
- 200 g Brussels sprouts cooked, rest
- 1 Apple
- 1 tbsp Butter
- 1 tbsp Flour
- Brussels sprouts cooking water
- 150 ml Cream 10% fat
- 1 tsp Grained vegetable broth *
- 1 pinch Pepper
- 6 columns Baked potatoes, rest
- 1 Onion
- 1 tsp Flour
- 0,5 tsp Curry
- Enough oil for deep-frying
Instructions
- Melt the butter in a saucepan, add a tablespoon of flour and burn in.
- Peel and core the apple and cut into wedges. Add this to the stoving and sauté.
- Add the boiling water from the Brussels sprouts until a creamy soup is formed. Now set aside about 10 florets of Brussels sprouts and add the rest to the soup.
- Season with vegetable stock and bring to the boil. Then puree. If the soup is too thick, add a little more vegetable water.
- Season to taste with pepper and finally stir in the cream.
- Cut the baked potatoes into cubes. Heat the oil in a pan and fry the potato pieces until crispy and remove.
- Peel the onion and cut into half rings. Dust with flour and curry and brown in oil.
- Arrange the soup on warmed plates and garnish with the potato pieces and onions.
- * Link to spice mixes: Granulated Italian vegetable broth
Nutrition
Serving: 100gCalories: 236kcalCarbohydrates: 16.6gProtein: 4.3gFat: 17g
