Recipes

Rosenkohlsuppe (Brussels Sprout Soup)

Serves 4
Ingredients: 
  • 1 pound Brussels sprouts
  • ¼ cup bacon, chopped
  • 4 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 cups chicken stock
  • 1 large white potato, chopped
  • ½ teaspoon salt, to taste
  • ¼ teaspoon black pepper, to taste
  • 6 ounces crème fraiche
  • 1 bunch fresh chives, minced
Directions: 

  1. Clean the sprouts and remove any damaged leaves. Cut the cabbages in halves or quarters {quarters if they are too large}

  2. Place pot on medium high heat and render the fat from the bacon, remove the bacon after golden brown, but before it becomes crisp. Set the bacon aside.

  3. Add the butter to the pan and melt, add the chopped onion and sauté until softened and just developing color.

  4. Peel and cut the potatoes into ½ inch cubes.

  5. Once the onions are softened add the chicken broth, cubed potatoes, cabbages, salt and pepper, stir and bring to a boil, then turn down to a simmer and cook until the potatoes and cabbages are tender, approximately 40-45 minutes.

  6. You may wish to puree some of the soup using an inversion blender.

  7. Add the crème fraiche, blend well, bring back to a simmer to heat through.

  8. Add the chives and the bacon.

  9. Garnish the top of the soup with a dollop of crème fraiche and fresh chives