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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
- 1 large onion
- 2 cloves of garlic
- 2 large Potatoes
- 1 l vegetable stock cube
- 200 ml cream
- salt and pepper to taste
- 2 Tablespoon olive oil
- Optional: grated Parmesan cheese and toast to serve
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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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