Cream of Brussels sprouts soup with spelt croutons
very easy
40 mins
40 mins
Ingredients
- 500 g Brussels sprouts
- 1 Onion
- 2 Garlic cloves
- 2 TABLESPOONS + 100 ml oil
- 1 TABLESPOON Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1⁄2 bunch/pot of flat parsley and basil
- 100 g Spelt baguette (alternatively whole grain baguette)
- 1 TABLESPOON Butter
- 100 g Cheddar cheese (piece)
- 100 g Whipped cream
Directions
- 1
Clean and wash the cabbage, remove a few leaves and set aside. Cut the rest in half. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a large pot. Sauté the onion, garlic and brussels sprouts.
- 2
Extinguish with 3⁄4 l water. Stir in stock and bring to the boil. Cover and simmer for about 15 minutes. Meanwhile blanch the Brussels sprouts in boiling salted water for about 2 minutes. Drain, rinse with cold water and let drain.
- 3
For the croutons, wash the herbs, shake dry and pluck the leaves. Put the herbs and 100 ml oil into a tall mixing bowl and puree with a hand blender. Season with salt. Cut bread into cubes of about 2 cm.
- 4
Melt the butter in a pan. Fry the bread cubes until crispy all around. Add approx. 1⁄3 of the herb oil and toss the croutons briefly in it. Take them off the stove.
- 5
Grate cheese. Pour cream into the soup and puree everything finely with a hand blender. Ca. 2⁄3 Add cheese and melt in the hot soup while stirring. Season to taste with salt and pepper. Serve the soup with cabbage leaves, croutons and other cheese.
- 6
Drizzle with some herb oil. The rest is enough.
Nutrition Facts
590 kcal
20 g
49 g
13 g
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