Brussels Sprouts Soup

Last Updated on October 1, 2024

A thick lunch soup full of goodies such as potatoes, roasted sausages, bacon cubes and above all cabbage rosettes served thickened with roux.

Ingredients:

350-400 g of frozen (fresh) cabbage sprouts 70-80 g of roast 1.5 l water or broth 4 pcs garlic cloves 2 pcs larger potatoes 2 pcs stock cubes (broth) – unless using ready-made stock 1 pc onions 1 pc cobasa cumin pepper oil salt Salt: 2 level tablespoons smooth flour 2 tablespoons butter

Procedure:

Fry the diced onion in the oil along with the diced bacon until the onion is golden and the bacon has released its fat, pour water or stock over the soup base, add the stock if you are not using ready-made stock, then add the diced, peeled potatoes and the cold-water-washed cabbage florets. Add a pinch of cumin, salt, pepper.

Simmer until tender, while the soup is boiling, prepare the roux; fry the flour in butter, sauté for a while, then set the pan aside and let it cool.

Thicken the soup with the hot roux, boil everything for a while.

Finish the soup with the crushed garlic cloves, season with pepper and salt.

Fry the sausage slices or marigolds in a little oil, then garnish the freshly poured hot soup on the plates.