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Brussels Sprouts and Leek Soup

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g Brussels sprouts
  • 500 g potato (s)
  • 3 leeks
  • 1 onion (s)
  • 1 clove garlic
  • 2 tablespoons oil
  • 1.3 liters vegetable stock
  • salt and pepper
  • nutmeg
  • sour cream
  • Chive rolls
Brussels Sprouts and Leek Soup
Brussels Sprouts and Leek Soup

Instructions

  1. Peel and dice the potatoes. Cut the onions and leeks into rings. Clean the Brussels sprouts and cut the stalk crosswise. Finely chop the garlic.
  2. Heat the oil and sauté the onions and garlic in it. Add the leek and potatoes, finally the Brussels sprouts, deglaze with the broth and simmer the soup for about 20 minutes. Season to taste with salt, pepper and nutmeg.
  3. Scoop the soup into plates to serve and garnish each plate with a spoonful of sour cream and chives.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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