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
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.
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