Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s)
- 1 clove garlic
- 1 small onion (s)
- 3 leeks
- 2 tablespoon rapeseed oil
- 500 g Brussels sprouts
- 1.3 liters vegetable stock
- salt and pepper
- 1 pinch (s) nutmeg
- 1 bunch chives
- 4 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes. Finely chop the garlic, cut the onion and leek into rings.
- Heat the oil in a saucepan and sauté the onion rings and chopped garlic. Add the leek rings and potato cubes and fry with them.
- Clean and wash the Brussels sprouts, cut the stalk crosswise and add the Brussels sprouts to the pot. Pour in the broth, bring to the boil and cover the soup for about 20 minutes. Season with salt, pepper and nutmeg.
- Cut the chives into fine rolls. Fill the Brussels sprouts soup into plates, sprinkle with chives and serve with 1 tablespoon of sour cream.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below