Summary

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

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Instructions

1. 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.
2. 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.
3. Puree the soup finely, stir in the creme fraîche and season with lemon juice, sugar, salt and pepper.
4. 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.