Ingredients
Ingredients (serves 4):
1 kg Brussels
150 gm onions
1 dssp melted butter
1 tsp dried marjoram
1/2 tsp caraway seeds
50 ml white wine
800 ml vegetable stock
250 ml cream
Salt, pepper and nutmeg
Preparation
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. 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. Finely chop a few of the cooked Brussel sprouts. Purée the rest into the soup. Serve garnished with the chopped Brussels.
