Brussels sprouts cream soup

Name: Brussels sprouts cream soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS + 100 ml oil; 750 ml Vegetable broth; 7-10 Tbsp Salt; 1/2 bunch Parsley + Basil; 100 g Spelt baguette; 1 TABLESPOON Butter; 100 g Cheddar cheese; 100 g Whipped cream; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Brussels sprouts
1 Onion
2 Garlic cloves
2 TABLESPOONS + 100 ml oil
750 ml Vegetable broth
7-10 Tbsp Salt
1/2 bunch Parsley + Basil
100 g Spelt baguette
1 TABLESPOON Butter
100 g Cheddar cheese
100 g Whipped cream
7-10 Tbsp Pepper

Directions

1
Wash and clean the cabbage, remove a few leaves and set aside. Halve the remaining florets. Peel and chop onion and garlic. Heat 2 tablespoons of oil in a saucepan. Add onion, garlic and brussels sprouts and fry.
2
Deglaze with broth. Cover and simmer for about 15 minutes. Blanch Brussels sprouts leaves in boiling salted water for about 2 minutes. Drain, rinse with cold water and let drain.
3
For the croutons, wash the herbs and pat dry. Mix with 100 ml oil in the universal chopper to a herb oil. Season with salt. Cut bread into cubes, melt butter in a pan. Fry the bread cubes in it.
4
Add about 1/3 of the herb oil and toss the croutons briefly in it. Remove from the heat.
5
Grate cheese. Add cream to the soup, puree the soup finely. Add about 2/3 cheese and melt in the hot soup while stirring. Season to taste with salt and pepper. Serve the soup, sprinkle with Brussels sprouts, some croutons and remaining cheese and sprinkle with some herb oil.
6
Add the remaining croutons and the remaining oil.