Cream of Brussels Sprout Soup (February 2019).
Aromatic with fried chanterelles.
INGREDIENTS (for 4 servings):
300 g Brussels sprouts
400 ml vegetable broth (instant)
100 g small chanterelles
1 tsp olive oil, pepper
50 ml of dry white wine
Some ground nutmeg
75 g of sour cream
Clean and wash Brussels sprouts. Remove from 2 florets the outer leaflets for decoration and blanch in a little salted water for about 3 minutes. Cook the remaining Brussels sprouts with stock in a saucepan for about 15 minutes.
Clean 2 chanterelles and sauté in hot oil, season with salt and pepper.
Purée the Brussels sprouts. Season and season with white wine and nutmeg. Fill soup in plates and refine with sour cream. Chanterelles and Brussels sprouts are added to the soup.
PREPARATION TIME: approx. 45 min.
PRO PORTION: approx. 100 kcal, 5 g protein, 5 g fat, 5 g carbohydrates