Creamy Brussels Sprout Soup with Smoked Salmon
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 284 kcal | (14 %) | ||
| Protein | 11.8 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) |
Ingredients
- Ingredients
- 1 onion
- 400 grams potatoes
- 500 grams Brussels sprouts
- 1 Tbsp butter
- 1 jar vegetable stock (400 ml)
- Iodized salt
- black freshly ground pepper
- grated Nutmeg
- 1 cup Whipped cream (250 grams)
- 200 grams Smoked salmon
- coarsely ground peppers
- 2 Tbsps Hazelnut oil
Preparation steps
Peel onion and chop coarsely. Peel the potatoes and dice. Trim Brussels sprouts. Heat butter in a large saucepan. Sauté onions, potatoes and Brussels sprouts while turning. Deglaze with vegetable stock and season with salt, pepper and nutmeg. Cover and simmer over medium heat for about 20 minutes.
Remove three Brussels sprouts heads and set aside. Puree other
vegetables and potatoes with a hand blender in the stock. Add stock if the soup is too thick. Beat cream until stiff. Cut the salmon into thin strips. Add sprout heads back.
Boil the soup again just before serving. Stir in whipped cream. Distribute soup in bowls and top with salmon. Garnish with Brussels sprout leaves and coarsely ground pepper. Drizzle with hazelnut oil and serve immediately.
