Brussels Sprouts Soup with Parsley Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), finely diced
- 600 g Brussels sprouts, cleaned
- 20 g butter
- 1 liter vegetable broth
- 200 g crème fraîche
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Sauté the onions in the butter, add the Brussels sprouts. Pour in the broth and bring the soup to the boil. Let simmer for 15 minutes. Remove 1/3 of the Brussels sprouts and quarter them. Puree the rest of the Brussels sprouts in the broth. Stir 100 g creme fraiche into the soup, season with salt, pepper and nutmeg. Put Brussels sprouts back into the soup and warm up. Mix 100 g creme fraiche with chopped parsley, season with salt and pepper. Serve the soup with a dollop of parsley cream. You can also use frozen Brussels sprouts.
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