French Brussels sprout soup

Name: French Brussels sprout soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Brussels sprouts (small heads); 150 g Shallots; 500 g white mushrooms; 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 1,2 l Veal stock; 200 g Roquefort cheese; 7-10 Tbsp Pink berries and thyme

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Brussels sprouts (small heads)
150 g Shallots
500 g white mushrooms
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
1,2 l Veal stock
200 g Roquefort cheese
7-10 Tbsp Pink berries and thyme

Directions

1
Clean and wash the Brussels sprouts and cut the stalk crosswise. Peel and halve the shallots. Clean the mushrooms and, depending on their size, leave them whole or cut into slices. Heat the fat in a pot, fry the shallots and mushrooms lightly and season with salt, pepper and thyme.
2
Deglaze with veal stock, bring to the boil and add Brussels sprouts. Cover and cook for 15-20 minutes. Season to taste with salt and pepper. Cut Roquefort into cubes. Arrange soup in deep plates and sprinkle with Roquefort cubes.
3
Sprinkle with crushed pink berries and serve garnished with fresh thyme. Baguette tastes good with it.