Cream Of Brussels Sprouts Soup with Diced Bacon and Baguette

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Soup
Cuisine European
Servings (Default: 4)

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
Cream Of Brussels Sprouts Soup with Diced Bacon and Baguette
Cream Of Brussels Sprouts Soup with Diced Bacon and Baguette

Instructions

  1. Preheat the oven to 200 degrees top and bottom heat.
  2. Peel and finely chop onions and garlic. Peel the potatoes and cut into 2 cm cubes, halve the Brussels sprouts.
  3. 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.
  4. Bake the baguette on a tray in the middle of the oven for 8 minutes.
  5. Fry the bacon without fat in a small pan for 5 minutes until crispy.
  6. Cut the baguette into slices, pour the Brussels sprouts soup into bowls and serve sprinkled with the bacon.

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