Brussels Sprouts Cream Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 onions)
- 6 tablespoon oil
- 1 kg Brussels sprouts
- 2 tablespoon flour
- 1 ¼ liter broth
- 1 handful herbs, fresh (parsley, basil, etc.)
- 200 g crème fraîche
- some lemon juice
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Peel and clean the onions and Brussels sprouts, cut the onions into small cubes. Heat the oil in a saucepan, sweat the onions until translucent. Add the Brussels sprouts and continue cooking. Dust the flour over it and sauté briefly.
- Add the broth, bring to the boil and simmer for another 20 minutes. Wash the herbs, pat dry, finely chop and add to the soup.
- Puree the soup finely, stir in the creme fraîche and season with lemon juice, sugar, salt and pepper.
- If you like, you can also put some of the Brussels sprouts aside before pureeing and now add them to the soup for the bite.
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