Brussels sprouts and potato soup with smoked pork

Name: Brussels sprouts and potato soup with smoked pork
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 400 g Brussels sprouts; 1 Onion; 2 (approx. 200 g) large potatoes; 1 medium-sized carrot; 1 washer (250 g) lean tripped pork chop; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt and pepper; 1–2 Splash Worcester sauce

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

piquant,hearty,Soups & Stews,Meat & Poultry,very easy,Meat,Soups,Pork,Vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

400 g Brussels sprouts
1 Onion
2 (approx. 200 g) large potatoes
1 medium-sized carrot
1 washer (250 g) lean tripped pork chop
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt and pepper
1–2 Splash Worcester sauce

Directions

1
Bring 3/4 l water to the boil. In the meantime clean the Brussels sprouts, cut the stem crosswise. Wash the cabbage. Peel and chop the onion. Peel, wash and roughly dice the potatoes. Peel and wash the carrot and cut it into sticks.
2
Dab smoked pork dry and cut into strips.
3
Stir the stock into the boiling water. Add prepared ingredients to the stock. Bring everything to the boil, cover and cook for 15-18 minutes. Mash some of the potatoes with a fork at the edge of the pot so that the soup becomes slightly creamy.
4
Season soup with salt, pepper and Worcester sauce.