Summary

Ingredients

• 750 g Brussels sprouts
• 300 g potato (s), floury boilin
• 1 liter water
• 1 medium onion (s)
• 1 tablespoon oil
• 2 tablespoon vegetable stock, instant
• 2 slices bread (wholemeal rye bread)
• 2 tablespoon hazelnuts (hazelnut flakes)
• 1 tablespoon butter
• some stalks thyme
• 200 g cream cheese
• salt and pepper
• nutmeg

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Instructions

1. Sweat the onions in hot oil. Add 1 liter of water, blanch some Brussels sprouts leaves for 2 - 3 minutes, remove, rinse with cold water. Add the potatoes cut into small pieces and the florets, bring to the boil and stir in the broth. Cover and cook for approx. 20 minutes.
2. Dice the bread. Roast the hazelnut leaves until golden brown without fat, remove. Heat the fat and toast the bread cubes in it while turning, remove.
3. Roughly chop the thyme. Add the processed cheese to the soup, puree the soup. Season to taste with salt, pepper and nutmeg. Serve the soup with nuts, Brussels sprouts, croutons and thyme. Serve with whole grain bread.