Brussel sprouts soup and puree is a delicious, healthy soup that is perfect for a winter meal. This soup is made with Brussels sprouts, potatoes, carrots, and onions, and is blended into a smooth puree. It is a hearty soup that is perfect for a cold winter day.
Proceed as follows:
Sautee the onion in butter until soft and translucent.
Add the Brussel sprouts and the chicken bouillon. Cook for 15 minutes. Shortly before the cooking is complete, add salt, cayenne pepper and white wine vinegar.
Puree the Brussel sprouts in a food processor together with a small quantity of the cooking liquid until you have a smooth paste.
For the soup:
Cut the chicken breast filets into small cubes and marinate them in the soya/sherry mixture for a few hours at room temperature.
Mix the Brussel sprouts puree with the remaining cooking liquid, add the marinated chicken cubes and let simmer for at least 5 minutes.
Serve together with whipped cream, to be added to the soup plates as desired.
For the puree:
Serve as is, e.g. together with pork or turkey dishes
Ingredients
Directions
Proceed as follows:
Sautee the onion in butter until soft and translucent.
Add the Brussel sprouts and the chicken bouillon. Cook for 15 minutes. Shortly before the cooking is complete, add salt, cayenne pepper and white wine vinegar.
Puree the Brussel sprouts in a food processor together with a small quantity of the cooking liquid until you have a smooth paste.
For the soup:
Cut the chicken breast filets into small cubes and marinate them in the soya/sherry mixture for a few hours at room temperature.
Mix the Brussel sprouts puree with the remaining cooking liquid, add the marinated chicken cubes and let simmer for at least 5 minutes.
Serve together with whipped cream, to be added to the soup plates as desired.
For the puree:
Serve as is, e.g. together with pork or turkey dishes
