Summary

Ingredients

• 500 g Brussels sprouts
• 0.25 liter ¼ water, salted
• 1 handful onion (s), finely chopped
• 2 tablespoon butter
• 0.5 liter ½ meat broth
• 1 egg yolk
• 3 tablespoon sweet cream or crème fraîche
• salt and pepper
• 0.5 ½ bunch parsley, smooth
• 1 dash lemon (s)
• Nutmeg, freshly grated

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Instructions

1. Trim and wash the Brussels sprouts and cut the florets crosswise on the stem. Cook in salted water for about 12 minutes, then drain, collecting the boiling water and draining the florets.
2. Fry the finely chopped onion in the butter until translucent. Halve 3/4 of the florets and fry briefly. Deglaze with the boiling water and puree everything in the mixer or with the hand blender. Pour in the meat stock and heat the soup. Whisk egg yolks with cream or crème fraîche and stir in. Then add the remaining florets. Season to taste with salt, pepper, lemon juice and nutmeg. Sprinkle with finely chopped parsley.
3. Serve with bread.