Creamy Brussels Sprouts Soup with Bacon Croutons
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 208.4 μg | (347 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams Brussels sprouts
- 1 starchy potato
- 100 grams Celery root
- 1 shallot
- 1 garlic clove
- 600 milliliters Beef broth
- 100 milliliters Whipped cream (minimum 30% fat content)
- 2 Tbsps Crème fraiche (minimum 30% fat content)
- salt
- freshly ground peppers
- freshly ground Nutmeg
- 1 Tbsp butter
- 50 grams streaky Bacon
- 2 slices Toast
- 1 Apple
- 1 Tbsp Walnut
Preparation steps
Rinse, trim and halve Brussels sprouts. Rinse, peel and dice potatoes. Rinse and dice celery.
Peel and dice shallots and garlic. In a pot, sauté shallots and garlic in 2 tablespoons melted butter until translucent. Add Brussels sprouts and celery and deglaze with broth. Add potato and cream and simmer over low heat, about 30 minutes. Remove 4 tablespoons Brussels sprouts and set aside. Puree remaining soup until smooth. Stir in creme fraiche, bring to a boil, and season with salt, pepper and nutmeg.
Cut bacon and bread into cubes. Rinse, halve, core and finely chop apple. Coarsely chop walnuts. Fry bacon in remaining butter. Add bread cubes and continue frying until golden-brown. Remove pan from the heat and stir in walnuts and chopped apple.
Divide reserved Brussels sprouts among warmed bowls, top with soup and garnished with bacon, apple and walnut croutons.