Brussels Cream Soup




Rating: 3.31 / 5.00 (36 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:










Instructions:

For the Brussels cream soup, clean the cabbage sprouts and cut the stalks crosswise with a sharp knife.

Soak the cabbage sprouts in cold salted water for about 15 minutes. Then drain the cabbage sprouts and place them in a large pot with the onion and celery.

Add the chicken soup to the pot and bring everything to a boil together. Simmer everything together for 15 to 20 minutes until the vegetables are cooked.

Puree the soup with a blender and season to taste with clove powder, salt and pepper.

Finally, stir in the whipped cream and serve the Brussels cream soup.

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