Brussels sprouts and cheese soup

Name: Brussels sprouts and cheese soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Brussels sprouts; 300 g floury cooking potatoes (e.g. Afra); 1 medium onion; 1 TABLESPOON Oil; 2 TABLESPOONS Instant vegetable stock; 2 discs Wholemeal rye bread; 2 TABLESPOONS sliced hazelnuts; 1 TABLESPOON Butter or margarine; some stem(s) Thyme; 200 g Cream processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Brussels sprouts
300 g floury cooking potatoes (e.g. Afra)
1 medium onion
1 TABLESPOON Oil
2 TABLESPOONS Instant vegetable stock
2 discs Wholemeal rye bread
2 TABLESPOONS sliced hazelnuts
1 TABLESPOON Butter or margarine
some stem(s) Thyme
200 g Cream processed cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean and wash the Brussels sprouts, remove some of the outer leaves and put aside. Halve the rest. Wash, peel and cut the potatoes into pieces. Peel and chop onion. Heat the oil in a large pot and fry the onion.
2
Add 1 liter of water. Blanch the Brussels sprouts for 2-3 minutes, skim off with a skimmer and rinse with cold water. Add potatoes and Brussels sprouts, bring to the boil and stir in broth. Cover and cook for about 20 minutes.
3
Cut bread into cubes. Roast the nuts in a pan without fat until golden brown, take them out. Melt the fat in the hot pan and fry the bread in it while turning. Drain on kitchen paper. Wash the thyme, dab dry and chop coarsely.
4
Add processed cheese to the soup. Finely puree the soup. Season to taste with salt, pepper and nutmeg. Serve the soup sprinkled with nuts, bread croutons, Brussels sprouts and thyme. Wholemeal bread tastes good with it.