Brussels sprouts soup
Instructions
Select and browse the Brussels sprouts, dice the potatoes and carrots.
Braise the vegetables in olive oil with Marjoram and Rosemary.
Combine the broth, salt and boil for 20 minutes; add chopped garlic and parsley.
Sprinkle the Parmesan croutons and toasting it.
Serve the soup over croutons.
Ingredients and dosing for 4 persons
- 200 g of brussels sprouts
- 200 g of potato
- 150 g of carrots
- 150 cl of vegetable broth
- 1 tablespoon of olive oil extra virgin
- 50 g of grated parmesan cheese
- 1 clove of garlic
- Sea salt
- Rosemary
- Parsley
- Marjoram
- Croutons