Recipe: Brussels Sprout Cream

1 In a large saucepan, melt 40g (1.4 oz) of butter and add your halved Brussels sprouts. Season with salt and pepper, and let them sweat gently covered for 10 minutes.

2 Then, add 2 liters (2.1 qt) of water, salt, and cook for 20 minutes after boiling.

3 In a pan, melt the remaining butter, add the small lardons, and after 2 minutes, add the small quarters of mushrooms. Do not add salt and let it cook gently covered for another 10 minutes.

4 Blend your soup and adjust the seasoning.

Serve in beautiful shallow plates, adding a bit of the mushroom and lardon mixture to each one.