Cream of Brussels sprouts soup with spelt croutons

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
3.8 8
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Brussels sprouts
  • 1 Onion
  • 2 Garlic cloves
  • 2 TABLESPOONS + 100 ml oil
  • 1 TABLESPOON Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1⁄2 bunch/pot of flat parsley and basil
  • 100 g Spelt baguette (alternatively whole grain baguette)
  • 1 TABLESPOON Butter
  • 100 g Cheddar cheese (piece)
  • 100 g Whipped cream

Directions

  1. 1

    Clean and wash the cabbage, remove a few leaves and set aside. Cut the rest in half. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a large pot. Sauté the onion, garlic and brussels sprouts.

  2. 2

    Extinguish with 3⁄4 l water. Stir in stock and bring to the boil. Cover and simmer for about 15 minutes. Meanwhile blanch the Brussels sprouts in boiling salted water for about 2 minutes. Drain, rinse with cold water and let drain.

  3. 3

    For the croutons, wash the herbs, shake dry and pluck the leaves. Put the herbs and 100 ml oil into a tall mixing bowl and puree with a hand blender. Season with salt. Cut bread into cubes of about 2 cm.

  4. 4

    Melt the butter in a pan. Fry the bread cubes until crispy all around. Add approx. 1⁄3 of the herb oil and toss the croutons briefly in it. Take them off the stove.

  5. 5

    Grate cheese. Pour cream into the soup and puree everything finely with a hand blender. Ca. 2⁄3 Add cheese and melt in the hot soup while stirring. Season to taste with salt and pepper. Serve the soup with cabbage leaves, croutons and other cheese.

  6. 6

    Drizzle with some herb oil. The rest is enough.

Nutrition Facts

KCAL
590 kcal
CARBS
20 g
FATS
49 g
PROTEINS
13 g