Summary

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

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Instructions

1. 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.
2. 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.
3. Put the minced meat in the soup. Stir in the cream and processed cheese one after the other. Season with nutmeg.
4. Instant broth can vary in strength or weakness in taste. Therefore, you should always season to taste and, if necessary, spice up!
5. Personally, I like this soup better than the one with leek, because the Brussels sprouts add a great taste to the soup!