Recipe: Brussels Sprout Cream

1 Put your Brussels sprouts in a saucepan, fill it with cold water, salt lightly, then bring to a boil and keep it that way for 2 minutes.

2 With a skimmer remove them but leave about ten to cook for another 5 minutes (decoration).

3 Drain them and set aside.

4 Heat your saucepan with 1.1 oz (30g) of butter, pour in your shallots and sweat them without browning for 5 minutes, then add the Brussels sprouts, sweat for another 5 minutes then add 1.6 qt (1.5 l) of water, wait for it to boil, salt lightly and pepper, then add your tea ball and your potatoes cut into large cubes, cook for 20 minutes.

5 While your soup is cooking, prepare your nests, cut your Brussels sprouts in half lengthwise, then hollow them out a little and in each hollow slip a square of smoked salmon.

6 Remove your tea ball then blend your soup for 2 minutes, taste and adjust seasoning, then at the last moment incorporate your remaining 1.1 oz (30g) of butter.
The rest is simple: you pour this cream into your deep plates and place your 4 or 5 little nests on top, the heat of the soup will be enough to warm them up.
See you soon... and tell me!