Caramelized Onions & Brussels Sprouts Soup

1. 1

   Take a large cooking pot or the pot from the steam cooker. Add the baking margarine & let it melt on medium heat. Add the chopped onions & let them fry on the gentle heat, with the lid on, for about 20 to 30 minutes until the onions are very soft & tender.

2. 2

   Sprinkle the sugar over the onions & cook, without the lid for an extra 10 -15 minutes until the onions look nearly as jam. Stir from time to time.

3. 3

   Add the thyme leaves & the Brussels sprouts. Stir well.

4. 4

   Add the stock & season with a bit of sea salt & 6 or more grinds of black pepper. Now, put the lid of the steamcooker on top & cook for 5 minutes on medium heat until the sprouts are tender & until the lid sizzles a lot. Turn the heat off & set the steam free. If you don't have that, cook the soup for about 10 -15 minutes until the sprouts are just al dente, tender but they don't fall apart!

5. 5

   I puree, liquidize the soup for 3/4, so that there are still pieces of onion & Brussels sprouts floating in the soup. Taste the soup. Add sea salt & pepper if necessary! The soup has to taste fab!

6. 6

   Serve in soup bowls & enjoy!!!

* Per serving · 4 servings · Values may vary.

No additional tips available.