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.

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