Brussels Soup

Cook the lentils in water for about 20 min, drain the water. Remove the outermost leaves from the Brussels sprouts and remove the stalks in a wedge shape, then cut into strips about 2 cm wide. Peel onion, chop finely, sauté briefly in butter.

Add the Brussels sprouts and steam briefly. Extinguish with wine and leave to soften for about 15 minutes with the lid on, then blend with a hand blender and add the soup.

Carefully clean the leek, cut away the root end, rinse and cut into fine strips. Add the leeks to the soup and cook for about 10 minutes. Cut the panchetta (or raw ham) into strips and roast in a Teflon pan without additional fat until crispy. Rinse orange hot, grate peel and squeeze juice, add both to soup together with sour half cream and lentils and season. Serve the soup and garnish with pancetta and chives.

Serve as an entrée or together with bread as a light meal.

For 2 people:

Divide the ingredients in half.

Preparation time: about 40 min

Our tip: Fresh chives are much more aromatic than dried ones!

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