Creamy Vegetable Soup with Brussels Sprouts Recipe
Based on Belgian soup with a Russian touch. Brussels sprouts are unique in their nutritional and healing properties. We prepare various dishes with it in the fall. Today I will offer you a very healthy and delicious soup made from it and vegetables, including turnips. If you don't have turnips, it doesn't matter, replace them with potatoes.
Servings 2
Cook Time 30 minutes
Ingredients
For chicken broth:
- 3 pieces Chicken wings
- 1000 ml Water
- 1 piece Onion
- 1 piece Carrot
- 1 teaspoon Salt
Instructions
- The broth can be cooked in advance and this will reduce the time to prepare the soup. I cooked it in 30 minutes. For the broth, I used wings, whole carrots and onions, salt to taste. Prepare the vegetables for the soup. At the Brussels sprouts, I cut the stalk and cut the heads in half. Onions, carrots and turnips cut into small cubes. So the vegetables in the soup will look nice on the plate. I took a high saucepan with a thick bottom, where I will first simmer the vegetables, and then cook the soup. I poured olive oil, warmed it and put the onion, gilded. Then I sent carrots, and in a couple of minutes - turnips.
- For turnips, we send Brussels sprouts and a quarter of bell pepper. Put a piece of butter and added a pinch of nutmeg. Then put under the lid all 5 minutes. Pour 3 ladles of chicken broth and cook on low heat under the lid until the vegetables are ready for another 10 minutes.
- Separated the yolk from the white of the egg. Put the yolk to the cream in a blender and combined. Constantly stirring with a spoon, she poured the cream mixture into the soup pot. Added salt to taste. Bring to a boil and add finely chopped parsley. Immediately removed from the fire.
- Soup is ready!