Brussels sprout garden soup with grilled bacon and nutmeg

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Brussels sprout garden soup with grilled bacon and nutmeg

 Brussels sprout garden soup with grilled bacon and nutmeg



Ingredients  Brussels sprout garden soup with grilled bacon and nutmeg

Number of people

-

2

+


250 g fresh Brussels sprouts (from the garden if possible)


1 leek white (from the garden if possible)


1 shallot (from the garden if possible)


1 potato (from the garden if possible)


1 tablespoon of butter


1 tablespoon of duck


2 tablespoons of heavy cream


1 teaspoon of baking soda


1/2 l of poultry stock (water + extra)


Pepper


Salt


1 nutmeg


2 slices of wholemeal bread




Preparation  Brussels sprout garden soup with grilled bacon and nutmeg
Total time : 1h05
Preparation: 20 min
Cooking: 45 min
Clean the Brussels sprouts by removing the damaged leaves and cut them in 2 or 4 if they are large.
Keep some nice leaves whole and blanch them for 1 minute in boiling water with the baking soda to keep their color.
Run them under cold water. Drain.
Clean the leek and coarsely chop them. Peel and slice the shallot and the potato (cut into 4).
Melt the duck fat in a saucepan and add all the vegetables to it. Leave to cook for 5 minutes while mixing. Pour the water with the chicken stock cube (I use my homemade cubes, they are less salty). Salt, pepper, nutmeg and cook for 20 minutes over medium heat.
Meanwhile, place the slices of smoked bacon on the oven tray covered with aluminum or baking paper. Place them under the grill until they are golden brown to your liking.
Place them on absorbent paper.
Melt the butter in a pan and toast the bread, cut into cubes.
Add the sour cream, mix the soup, adjust the seasoning. To make it even smoother I will incorporate steam from my espresso machine into the soup bowls.
Serve it with the grilled bacon and decorate with the blanched cabbage leaves and croutons.
Add a pinch of nutmeg.

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