Hearty vegetable soup with Brussels sprouts and nightshade

Last Updated on September 30, 2024

A thick lunch soup of Vegetable Recipes, water or broth and spices, thickened with roux, served set with semolina nightshades.

Ingredients:

30 pcs brussels sprouts 4 pcs 4 pcs peppercorns 3 pcs cloves of garlic 1 pc large skinned tomato 1 pc large potato 1 pc medium sized onion 1 pc large carrots 1/4 pcs currants, cut into fine rounds 2 handfuls pickled lentils 2 tsp of paprika a pinch of dried chervil a pinch of thyme water or broth salt Ingredients for the roux: 2 tbsp smooth flour 2 tablespoons butter Ingredients for gnocchi: 3 tablespoons of semolina 1 piece egg pinch of salt

Procedure:

1. Put butter, finely sliced onion and garlic in a large pot and let them fry until golden
2. Then sprinkle them with plain flour and make a golden roux, which you pour with water or broth
3. Cut all the Vegetable Recipes into rounds and cubes, rinse the brussels sprouts thoroughly and remove the individual heads from the bottom of their bones, put them into the soup
4. Prepare a gnocchi mixture from the egg, semolina and a pinch of salt and scoop the mixture with a small spoon and use the other spoon to help the gnocchi slide into the soup.

Recommendation:

The soup tastes great with fresh soft bread.

Note:

Recipe from Cooking with Tom, photography and text by Šárka Ledová