Summary

Ingredients

• 250 g beans, white, dried
• Water for soaking
• 1 bay leaf
• 1 onion (s)
• 1 clove garlic
• 350 g Brussels sprouts
• 2 tablespoon rapeseed oil
• 800 ml vegetable stock
• 100 g mushrooms
• 2 tablespoon soy sauce
• 100 ml cream
• 1 teaspoon turmeric
• 2 teaspoons mustard, medium hot
• salt and pepper
• 4 tablespoon chives, cut into rolls
• water

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Instructions

1. Soak the beans in water overnight. Drain the next day, add the bay leaf, cover with water and cook for 45 minutes.
2. Peel and dice the onion and garlic. Clean the Brussels sprouts, cut four florets in half and set aside. Quarter the rest and fry with onion and garlic in 1 tablespoon of hot oil for 1 - 2 minutes. Pour in the broth and bring to the boil.
3. Drain the beans, put about 1/4 of them aside. Add the rest to the soup and simmer for about 15 minutes.
4. Clean and quarter the mushrooms, then fry them together with the halved Brussels sprouts in 1 tablespoon of hot oil in a pan for about 4 minutes. Drizzle with soy sauce. Reduce the heat and cook for another 8 minutes.
5. Add the cream, turmeric and mustard to the soup and puree everything finely. Let the remaining beans get hot in it and season the soup with salt and pepper. Serve the soup with the fried vegetables and sprinkled with chives.