Creamy Brussels sprout & potato cream soup
A smooth, warming blend of Brussels sprouts and potatoes with smoky bacon and a dash of Kikkoman Soy Sauce for extra depth. Topped with crunchy walnuts and a swirl of crème fraîche for a festive, elegant starter.
Ingredients
Soup:
Garnish:
Preparation
Step 1
Halve the Brussels sprouts, then peel and dice the potatoes, celeriac and onion. Finely chop the garlic. Heat the olive oil in a saucepan and fry the bacon until crisp, then set aside. Add the butter to the pan and briefly sauté the onion, garlic, Brussels sprouts, potatoes and celeriac. Pour in the stock and add the Kikkoman Soy Sauce, thyme, nutmeg and pepper. Cook until the vegetables are tender, then blend until smooth. Stir in the cream and bacon.
Step 2
20 g walnuts – 2 tbsp crème fraîche – 1 tbsp olive oil – 1 tsp thyme leaves
Toast the walnuts in a dry pan and roughly chop them. Ladle the soup into bowls, then top with a spoonful of crème fraîche, a sprinkle of walnuts, a drizzle of olive oil and a few thyme leaves.
Tip:
Frozen Brussels sprouts can also be used—just add them 10 minutes before the end of cooking. You can adjust the thickness of the soup by adding more or less stock.
Recipe-ID: 1614
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Halve the Brussels sprouts, then peel and dice the potatoes, celeriac and onion. Finely chop the garlic. Heat the olive oil in a saucepan and fry the bacon until crisp, then set aside. Add the butter to the pan and briefly sauté the onion, garlic, Brussels sprouts, potatoes and celeriac. Pour in the stock and add the Kikkoman Soy Sauce, thyme, nutmeg and pepper. Cook until the vegetables are tender, then blend until smooth. Stir in the cream and bacon.
20 g walnuts – 2 tbsp crème fraîche – 1 tbsp olive oil – 1 tsp thyme leaves
Toast the walnuts in a dry pan and roughly chop them. Ladle the soup into bowls, then top with a spoonful of crème fraîche, a sprinkle of walnuts, a drizzle of olive oil and a few thyme leaves.
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