Ingredients
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1 onion
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2 cloves of garlic
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600 grams of Brussels sprouts
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4 to 6 tablespoons olive oil
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1 liter stock (e.g. chicken or vegetable stock)
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6 tablespoons whipping cream (unwhipped)
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nutmeg
Preparation
Peel and chop the onion and garlic. Clean the Brussels sprouts and remove the outer leaves from a number of Brussels sprouts for garnish. Heat 3 tablespoons of oil in a stockpot and gently fry the onion and garlic. Add the whole sprouts and fry them for a while. Add the stock and cook for 8 to 10 minutes. In the meantime, blanch the Brussels sprouts leaves in a little boiling water for 2 minutes. Rinse them cold and let them drain. Puree the soup with a stick blender. Stir in the cream and season with salt, pepper and nutmeg. Divide the soup among 6 bowls and garnish with the Brussels sprouts leaves and some olive oil.
Tip
Nice and tasty extra: roast some almond shavings in a dry frying pan and sprinkle that over the soup.
Number of persons
6
Duration
30
Sources):
- Plus Magazine
