Cream Of Brussel Sprout Soup

1. 1

   Cut a cross into the end of the sprouts and boil for 12 minutes in salt water. Plunge into cold water. Finely chop the onions and fry gently in the melted butter.

2. 2

   Add the dried marjoram and caraway seeds, deglaze with the white wine and add the vegetable stock and cream. Boil without a lid for 8 minutes. Season with salt pepper and nutmeg.

3. 3

   Finely chop a few of the cooked Brussel sprouts. Puree the rest into the soup. Serve garnished with the chopped Brussels.

No nutritional information available.

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