Brussels Sprouts Soup with Salmon Strips

Sauté the onion cubes in butter, add sugar and caramelize.

Pluck a few leaves from the Brussels sprouts for decoration, blanch, cook the rest in salted water. Add 2/3 of the whipped cream to the onion form and bring to a boil. Finely mash everything, bring to the boil again. Season with salt and pepper. Mix the egg yolks with the remaining whipping cream and stir them leisurely into the soup. Do not make more! Cut smoked salmon slices into 12 narrow strips. Wash, dry and chop parsley. Divide soup evenly among plates, form 3 smoked salmon strips in the center of each and bring to table garnished with Brussels sprouts leaves and parsley on the spot.

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