The Authentic German Brussels Sprout Soup is a great winter or fall soup; you will find this seasonal vegetable now in every super market and farmers market. The green cabbage alike vegetable makes a very tasty soup. This soup can be the starter for a festive menu, or you can make it for a light supper. All ingredients can be found on the shelves of your local super market, and it is very easy to make. Happy Cooking!
150 g Bacon or German Speck, preferably a slice 1 inch thick
3 small onions
3 tbsp oil
600 g Brussels sprouts (fresh or 2 packages frozen)
3/4 l vegetable broth – Go to How to Make Vegetable Broth –
1/4 l heavy cream
Pepper, nutmeg, salt to taste
2-3 tbsp parsley, chopped
– Cut bacon in fine cubes.
– Peel onions and chop fine.
– In a pot heat the oil and fry the bacon, add onions and saute them until transparent.
– Using frozen Brussels sprouts: Add one frozen package and fill up with the broth; let boil on lower heat for 20 minutes.
– Using fresh Brussels sprouts: Wash and remove old leaves; cut into halves; add 300 g to the bacon with the broth and let cook until the Brussels sprouts are soft.
– Puree the soup and add heavy cream; spice to taste with salt, pepper and nutmeg.
– Add remaining Brussels sprouts and add them to the soup; let simmer on low heat for another 15-20 minutes.
– Chop parsley very fine and sprinkle over the soup.
Serve with fresh bread.