Summary

Ingredients

• 50 g butter
• 1 medium onion (s), finely chopped
• 2 packs Brussels sprouts, frozen 300 g each
• 0.5 liter ½ vegetable stock
• salt and pepper
• nutmeg
• 200 g crème fraîche

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Instructions

1. Melt the butter in a saucepan and sauté the onions and Brussels sprouts in it. Pour in the broth and cook covered over medium heat for about 10-15 minutes.
2. Remove half of the Brussels sprouts and puree the rest in the broth. Possibly add a little more broth. Season to taste with salt, pepper and nutmeg, refine with crème fraîche. Add the rest of the Brussels sprouts, heat them up.
3. Suitable as an insert: croutons, wiener sausages, cooked ham, smoked pork or fried breakfast bacon.