Summary

Ingredients

• 80 g bacon, diced
• 30 g clarified butter
• 50 g butter
• 1 medium onion (s), cut into small cubes
• 1 medium potato (s), grated
• 1 small parsley root (s), grated
• 100 g celery, cut into small cubes
• 3 leeks (spring onions), cut into fine rings
• 500 g Brussels sprouts, fresh or frozen, sliced
• 1 liter vegetable broth or meat broth
• 200 g crème fraîche
• salt and pepper
• nutmeg
• Thyme, dried
• Garlic granules

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Instructions

1. Leave the bacon cubes with the clarified butter in a saucepan until they are crispy, then drain on paper towels. Put the bacon cubes aside.
2. Melt the butter in the same saucepan and sauté the onions, potatoes, celery, leek and Brussels sprouts in it. Pour in the broth, add the thyme and cook covered over medium heat for about 15-20 minutes.
3. Puree the Brussels sprouts with the rest of the vegetables in the broth (add a little broth if necessary, depending on the consistency of the soup) and refine with crème fraîche. Season to taste with salt, pepper and nutmeg, if necessary add a good pinch of garlic granules.
4. Garnish the soup with the bacon cubes before serving. Croutons, Viennese sausages, Kassel strips or half-cooked Brussels sprouts can also be used as an addition.