Roasted Potato and Brussels Sprouts Soup with Caramelized Walnuts

Summary

Ingredients

• 800 g potato (s)
• 800 g Brussels sprouts
• 2 tablespoon olive oil
• 8 stalks marjoram
• 100 g walnut kernels
• 2 tablespoon honey
• 1 tablespoon chilli flakes
• 125 ml vegetable stock
• 1 cup whipped cream, cremefine for cooking or soy cream, 200 g
• 0.5 ½ lemon (s), juice from it
• cinnamon powder
• Cardamom powder
• Salt and pepper, colored or black, from the mill

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Instructions

1. Peel, wash and dice the potatoes. Wash the Brussels sprouts, drain them and cut in half, depending on the size, cutting the whole Brussels sprouts on the stalk crosswise. Mix both with the olive oil, a little salt and a few turns of colored or black pepper from the mill in a roasting pan.
2. Roast in a preheated oven at 225 ° C top / bottom heat or 200 ° C convection for about 30 minutes. Stir after about 15 minutes.
3. Rinse the marjoram, shake it dry and pluck the leaves from the stems.
4. Roughly chop the walnuts and roast them in a coated pan without adding any fat. Then add the honey and let it caramelize for about 1 to 2 minutes. Sprinkle with a pinch of salt and 0.5 tablespoon chilli flakes. Then spread on a piece of baking paper.
5. Take the roasting pan out of the oven and take out a few potato cubes and some Brussels sprouts. Deglaze the rest with the vegetable stock and cream, Cremefine or soy cream. Then add the marjoram leaves and simmer for about 10 minutes.
6. Squeeze the lemon half. Puree the soup and season with the lemon juice, a little salt and a few turns of colored or black pepper from the mill and, if desired, with a pinch of cinnamon and / or cardamom powder.
7. Pour the soup into soup bowls. Mix the remaining potato cubes and the Brussels sprouts with the caramelized walnuts and distribute on the soup. Garnish with the remaining chilli flakes and marjoram leaves.