Brussels Sprouts Soup with Blunzen Gnocchi

1. clean Brussels sprouts, cut in half and pluck off 12 Brussels sprout leaves. Only the Brussels sprouts leaves briefly in boiling salted water form, quench and set aside. Remove peel from potatoes and cut into coarse pieces. Cut shallots into fine rings.

Heat butter in a saucepan and sauté shallots until translucent. Add potatoes, stock, Brussels sprouts and whipped cream. Cook over medium heat for 20 minutes with the lid closed.

In the meantime, for the dumplings, cut the blunzen into pieces of about 1 cm. Remove the crust from the toast and cut into pieces of about 1 cm. Grind pork mince with toast, egg, blunzen, whipping cream, a little salt and pepper in a blitz chopper until fine.

With 2 teaspoons cut out dumplings and cook in lightly boiling salted water for 5 min.

4. finely grind the soup with the hand blender. Season with pepper, salt, nutmeg and juice of one lemon. Serve with the drained black pudding dumplings and garnish with Brussels sprout leaves.

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