Brussels Sprouts Soup I


Rating: 3.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For 4 people:












Instructions:

Use a high saucepan. Dice the onions and sauté in the fat. Add sugar and caramelize.

Pluck a few leaves from the Brussels sprouts as a garnish, then add the Brussels sprouts with infusion water (or a tiny bit of the cooking water if using fresh) and 2/3 of the whipping cream, bring to a boil.

Blend finely with a hand blender, bubble repeatedly. Season with salt and pepper. Mix the egg yolks with the remaining whipped cream and stir into the soup. The soup should not make now.

Roll up the slices of smoked salmon, cut into 12 narrow strips. Rinse and chop the parsley. Divide the soup evenly among plates, add 3 strips of smoked salmon to each and bring to the table on the spot garnished with the parsley and cabbage leaves.

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