Bruschetta with TomatoesBrussels Sprout Cream Soup Buesumer Shrimp Cocktail

Brussels Sprout Cream Soup

600 g / 21 oz
0.5 l / 19 oz

10 g / 0.3 oz
0.7 l / 28.5 oz
150 g / 5.25 oz

2 tsp

1 tbsp
Brussels sprouts
butter, unsalted
vegetable broth
sour cream
pepper, salt
lemon juice

Serves 3 - 309 cal per serving
Prep-time: 15 min. - Total-time: 45 min.
For this Brussels Sprout Soup it's best to use vegetable broth. Also chicken broth or beef broth add a hearty flavor to the Brussels Sprout Cream Soup. Wash and clean the Brussels sprouts, cut in half and bring to a boil in slightly salted water. Reduce heat to medium and cook the Brussels sprouts for 15 minutes al dente. Dice the onions and fry in butter until glossy. Drain the Brussels sprouts. Add the onions and the vegetable broth. Let cook for 5-8 minutes. Then set the pot aside. Stir in fat reduced sour cream or fat reduced creme fraiche. Save some creme fraiche / sour cream for decorating. Puree the soup. Season with pepper, salt, lemon juice and nutmeg. Pour the Brussels sprout cream soup into soup bowls and garnish each with 1-tsp sour cream / creme fraiche. Sprinkle with chopped parsley.

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