Brussels sprouts soup

with bratwurst dumplings

For 4 servings

2 onions

500 g Brussels sprouts

300 g potatoes

60 g butter

1 teaspoon turmeric

½ tsp cumin

1 liter of chicken broth

400 g cream

salt

pepper

1 pinch of nutmeg

For the bratwurst dumplings

2 coarse sausages

1 ½ tbsp chopped parsley

salt

pepper

Preparation time: approx. 20 minutes
plus cooking time: approx. 35 minutes

Per serving approx. 844 kcal / 3534 kJ 22 g E, 65 g F, 43 g KH

1  For the soup, peel and finely dice the onions. Clean the Brussels sprouts and cut large ones in half. Pluck 20 Brussels sprouts leaves, blanch for 2 minutes in boiling water, rinse with cold water and drain on kitchen paper. Wash, peel and roughly dice the potatoes.

2  Melt the butter in a saucepan at medium temperature and sauté the onions for 5 minutes while stirring, add turmeric and cumin and sauté for 1 minute. Add Brussels sprouts, potatoes, stock and cream. Let it simmer gently over a medium heat for approx. 20 minutes.

3  Use a slotted spoon to remove about half of the Brussels sprouts and potatoes. Finely puree the remaining ingredients and season with salt, pepper and nutmeg. Put the Brussels sprouts and potato pieces back in.

4  For the dumplings, press the sausage meat from the intestine into a bowl. Mix in the parsley and season with a little salt and pepper. Shape small balls with damp hands and let them simmer in the soup for about 5 minutes. Serve the soup and garnish with Brussels sprouts leaves.