Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 500 g minced meat
- 500 g Brussels sprouts
- possibly onion (s)
- 700 ml broth
- 200 ml cream or creme fraîche
- 2 tablespoon processed cheese
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in the pan and season with salt and pepper. You can also add a few onions, but you don`t have to.
- Wash (or thaw) the Brussels sprouts, remove the outer leaves if necessary and cut off the stalk a little. Quarter the cabbage and cook in the broth until the Brussels sprouts are soft.
- Put the minced meat in the soup. Stir in the cream and processed cheese one after the other. Season with nutmeg.
- Instant broth can vary in strength or weakness in taste. Therefore, you should always season to taste and, if necessary, spice up!
- Personally, I like this soup better than the one with leek, because the Brussels sprouts add a great taste to the soup!
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