Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- 4 potato (s)
- 1 baguette (s), e.g., multigrain baguette
- 2 garlic
- 150 g sour cream
- 300 g Brussels sprouts
- 2 g nutme
- 100 g bacon, diced
- 1 liter vegetable stock
- 2 tablespoons oil
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees top and bottom heat.
- Peel and finely chop onions and garlic. Peel the potatoes and cut into 2 cm cubes, halve the Brussels sprouts.
- Heat 2 tablespoons of oil in a large saucepan. Add the vegetables, sweat for 2 - 3 minutes and deglaze with hot vegetable stock. Let cook for 10-15 minutes. Add sour cream and nutmeg and puree everything in the pot. Season with salt and pepper.
- Bake the baguette on a tray in the middle of the oven for 8 minutes.
- Fry the bacon without fat in a small pan for 5 minutes until crispy.
- Cut the baguette into slices, pour the Brussels sprouts soup into bowls and serve sprinkled with the bacon.
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