Usuba
Brussels Sprout Cream Soup
Delicate cream soup made from Brussels sprouts with potatoes and sage. The base consists of a smooth puree, decorated with crispy fried pieces of cabbage. The dish is suitable for both everyday dining and festive menus.
- Total
- 40 min
- Standard serving
- 545.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare the cabbage: remove the core and outer leaves, wash thoroughly, and cut into quarters.
Peel and finely chop the onion. Sauté it in a pot with 2 tablespoons of olive oil and 2 tablespoons of broth for 2–3 minutes, adding more broth as needed.
Peel and chop the potatoes. Add them to the pot along with a sprig of sage and simmer for another 2–3 minutes.
- 2
Step 2
Add the prepared cabbage and pour in 1 liter of broth. Cover with a lid and simmer over low heat for about 30 minutes until the vegetables are completely tender.
Remove the sage sprig. Take out 7–8 pieces of cabbage and set them aside for garnish.
Blend the remaining contents of the pot with an immersion blender until smooth. Season with salt and pepper to taste.
- 3
Step 3
Fry the reserved cabbage pieces over high heat with 1 tablespoon of olive oil for 2–3 minutes until golden brown.
Pour the soup into bowls and garnish with browned cabbage pieces.
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