Brussels Sprouts Soup

Choux de bruxelles, “Brussels cabbage”, – the name reveals that this popular winter miniature cabbage with the fine tart aroma comes from Belgium. It is mentioned in a Brussels market order as early as 1213.

It was not until the 19th century that it became known outside its region of origin.

The miniature cabbage needs frost to develop its full flavor.

In Veronique’s soup, Brussels sprouts and poultry broth should blend harmoniously, not cover. The crispy bacon adds a spicy note to the soup.

Melt butter in a saucepan, stir in flour, stir 1 min. Do not brown. Add poultry broth, stirring throughout, bring to a boil. Make 15 min. on low heat, stirring occasionally, until flour flavor is lost. In another saucepan, heat salted water. Cook the Brussels sprouts in the open saucepan for 8-10 min.

do. Lift out, rinse with cold water. Set aside 12 heads as garnish, mash the rest with 500 ml of gravy, add to the thickened poultry broth form. Season with pepper, nutmeg and carefully with salt. In a large frying pan, render the bacon in the butter. When it is crispy, add the Brussels sprouts, heat, season with freshly grated nutmeg. Lift out, draining off excess fat. Serve each unit of soup with 2 heads and a small amount of bacon.

Add salt if necessary. Tip: – Brussels sprouts should be crisp and without wilted, yellow leaves. After cleaning in lightly

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