Brussels Sprouts Soup with Meatballs À La Didi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small shallot (s)
- 3 tablespoon clarified butter
- 200 g Brussels sprouts
- 200 g potato (s)
- 500 ml beef broth
- 200 ml cream
- 1 pinch (s) nutmeg, freshly grated
- 1 pinch (s) thyme
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) sugar
- 50 g diced ham
- 120 g sausae, fresh
- 2 tablespoon crème fraîche
- 1 slice (s) toast bread
Print Recipe
Pin Recipe Instructions
- Clean and halve the Brussels sprouts. Peel the shallot and cut it into small cubes. Peel the potatoes and cut into large cubes. Remove the crust from the toast and dice the slice. Remove the skin from the sausage, cut the sausage into pieces and form meatballs from them.
- Melt 1 tablespoon clarified butter in a pan and fry the meatballs in it. Add the ham cubes and finish frying both. Remove meatballs and diced ham from the pan and keep warm. Put half of the Brussels sprouts in the pan and fry all over. Take out of the pan and keep warm.
- Heat a little clarified butter in the pan and fry the bread cubes in it to make croutons.
- Put the remaining clarified butter in the blender jug. Switch on the Gigatherm and set the SOUP program. and heat up for 2 minutes. Add the shallots, potatoes and the 2nd half of the Brussels sprouts and sauté for 4 minutes. Then pour in the beef broth. Add the cream and spices 2 minutes before the end.
- Finally, pour the soup into a saucepan, add meatballs, diced ham and fried Brussels sprouts. Heat again.
- Put in soup bowls or deep plates. Serve with croutons and crème fraîche.
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