Velvet Brussels Sprouts Soup
4 servings
40 minutes
Velvety Brussels sprout puree soup is an exquisite dish of Belgian cuisine where the simplicity of ingredients meets a deep, rich flavor. Brussels sprouts, known for their nutty and slightly bitter notes, reveal their softness in this recipe through the combination with potatoes and aromatic sage. Lightly sautéing the cabbage pieces adds textural contrast to the soup, creating a play of flavors and sensations. Its velvety consistency is perfect for both a cozy home dinner and elegant serving. This soup warms and fills with comfort, while its natural creaminess allows for skipping cream, making it not only delicious but also a healthy choice. A wonderful dish for lovers of refined cuisine and delicate textures.
1
Remove the core and outer leaves of the cabbage, wash well and cut into quarters. Sauté the onion (peeled and chopped) with 2 tablespoons of olive oil and 2 tablespoons of broth for 2-3 minutes, adding more broth if necessary. Add the peeled and diced potatoes and a sprig of sage, continue to simmer for another 2-3 minutes.
- Yellow onion: 1 piece
- Extra virgin olive oil: to taste
- Vegetable broth: 1.1 l
- Potato: 2 pieces
- Sage: 1 sprig
2
Add cabbage, pour in 1 liter of broth, cover with a lid and continue cooking for about 30 minutes on low heat. Remove the sage, take out 7-8 pieces of cabbage and blend the rest with an immersion blender until smooth. Season with salt and pepper to taste.
- Brussels sprouts: 600 g
- Vegetable broth: 1.1 l
- Salt: to taste
- Ground black pepper: to taste
3
Sauté the remaining cabbage pieces in olive oil over high heat for 2-3 minutes until golden brown. Pour the soup into bowls and garnish with the sautéed cabbage.
- Brussels sprouts: 600 g
- Extra virgin olive oil: to taste
