Summary

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

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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.