Summary

Ingredients

• 30 g butter
• 1 onion (s)
• 1 kg Brussels sprouts
• 3 potato (s)
• 500 ml vegetable stock
• 200 ml sparkling wine, dry or white wine
• 100 ml cremefine or cream
• 1 cup sour cream
• 0.5 ½ bunch basil
• 2 Cabanossi
• nutmeg
• salt
• sugar
• pepper

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Instructions

1. Peel and finely chop the onions. Clean the Brussels sprouts. Peel and dice the potatoes.
2. Fry the onions in the melted butter, add the Brussels sprouts and the potato cubes. Braise everything briefly, then add the broth and let it boil. When the Brussels sprouts are cooked but still firm to the bite (after approx. 10-15 minutes - depending on size), take any amount of them for later insertion. Add the sparkling wine or wine and let everything simmer for about another 5 minutes. Then puree the whole thing. Pour in the cream or cream and season with nutmeg, pepper, salt and sugar.
3. Cut the Cabanossi into 2-3 mm thick slices and fry them in a pan until crispy. Then place on a kitchen towel to allow the fat to drain off.
4. Chop the basil and stir 3/4 of this amount into the soup.
5. Place the cabanossi slices and the leftover Brussels sprouts in the soup plates, pour the soup over them. Add a dollop of sour cream to the soup and garnish with the rest of the chopped basil. Finally, grind a little pepper from the mill over it. Serve immediately.
6. Notes: The amounts of liquid can vary. Depending on whether you like soups more creamy or liquid, you can add as much broth as you like. The soup will be very creamy after this recipe.
7. Do not process the basil until the very end! Basil is a very tender herb that quickly loses shape, color, and taste if chopped too early or cooked too long.