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Creamy Brussels sprouts soup recipe

Absolutely one of our favorites, this Brussels sprouts soup recipe is something we always admire on our family table. The creamy texture and full flavor richness that the recipe produces is a delight every time. Believe us when we say you won't get tired of spooning it up again!

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Ingredients

number of servings
4
  • 500 Gram Brussels sprouts Added to
  • 1 large onion Added to
  • 2 cloves of garlic Added to
  • 2 large Potatoes Added to
  • 1 l vegetable stock cube Added to
  • 200 ml cream Added to
  • salt and pepper to taste Added to
  • 2 Tablespoon olive oil Added to
  • Optional: grated Parmesan cheese and toast to serve Added to
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Directions

25 min.
1. Step

To make the Brussels sprout soup, first wash and clean the Brussels sprouts thoroughly. Our experience has shown that it is good to remove the outer leaves if they no longer look fresh.

2. Step

Peel and finely dice the onion and garlic. In the meantime, peel the potatoes and cut into small cubes.

3. Step

Heat the olive oil in a large pan and sauté the onion and garlic until translucent. The thought of the future taste experience plays a major role here.

4. Step

Now add the Brussels sprouts and potatoes to the onions and garlic and pour over the vegetable stock. Leave to simmer on a low heat for about 20 minutes.

5. Step

As soon as the Brussels sprouts and potatoes can be easily mashed with a fork, add the cream and puree everything with a hand blender until you have a smooth, creamy soup. It's worth being patient here, as the creaminess is the deciding factor for enjoyment.

6. Step

Finally, season the Brussels sprout soup with salt and pepper to taste. If required, toast the bread and grate the Parmesan. Serve the soup hot and garnish with the toasted bread and Parmesan if desired.

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