Creamy Brussels sprouts soup recipe

To make the Brussels sprout soup, first wash and clean the Brussels sprouts thoroughly. Our experience has shown that it is good to remove the outer leaves if they no longer look fresh.

Peel and finely dice the onion and garlic. In the meantime, peel the potatoes and cut into small cubes.

Heat the olive oil in a large pan and sauté the onion and garlic until translucent. The thought of the future taste experience plays a major role here.

Now add the Brussels sprouts and potatoes to the onions and garlic and pour over the vegetable stock. Leave to simmer on a low heat for about 20 minutes.

As soon as the Brussels sprouts and potatoes can be easily mashed with a fork, add the cream and puree everything with a hand blender until you have a smooth, creamy soup. It's worth being patient here, as the creaminess is the deciding factor for enjoyment.

Finally, season the Brussels sprout soup with salt and pepper to taste. If required, toast the bread and grate the Parmesan. Serve the soup hot and garnish with the toasted bread and Parmesan if desired.