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Brussels sprouts Eintopf

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Thick soup prepared by simmering Brussels sprouts, turnips, carrots and onions in vegetable broth with spices.

Ingredients:

1 kg of Brussels sprouts 500 g carrots 500 g onions 50 g of butter 3 pcs small turnips 0.5 l vegetable broth 1 piece of bay leaf 1 tbsp smooth flour fresh parsley thyme seeds pepper salt

Procedure:

1. Remove dirt from Brussels sprouts and rinse
2. Chop the onion finely, clean and dice the carrots and turnips
3. Fry the onion in some of the butter until brown and put the other Vegetable Recipes in the pot, stirring constantly, sauté everything for another 5 minutes, then pour in the broth
4. Add the spices, i.e. thyme, bay leaf, salt and pepper, bring to the boil under a lid and cook for about 15 minutes
5. Make a roux from the remaining butter and flour and slowly add to the soup and give it a final seasoning
6. Serve the soup portions generously sprinkled with chopped parsley.

Note:

Recipe sent to us by Dalibor Marounek, source: Soups and eintopfs – Cornelia Adam, Elke Alsen, Marey Kurz, Hannelore Mähl-Strenge, Annedore Meineke, Brigitta Stuber and Annette Wolter-Fortuna print 2004