Recipe: Brussels Sprout Cream

Name: Brussels Sprout Cream
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 400 g de petits choux de Bruxelles épluchés; 200 g de petits champignons de Paris bruns nettoyés et taillés en petits quartiers; 2 belles pommes de terre bintje épluchées et taillées en gros quartiers; 50 g de petits lardons de porc ou de magret bios blanchis; 60 g de beurre 1/2 sel; sel fin et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.6/5 (7 reviews) Starters

Prep 20 min

Cook 45 min

Total 1h05

Servings 4 serv.

Ingredients for 4 servings

Brussels Sprout Cream for 4 people :

400g of Brussels sprouts, peeled
200g of small brown button mushrooms, cleaned and cut into small quarters
2 large bintje potatoes, peeled and cut into large quarters
50g of small pork lardons or blanched duck breast
60g of salted butter

Fine salt and freshly ground pepper

Step-by-step directions

1 In a large saucepan, melt 40g 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 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.

Soupes Potages Soupes de légumes Entrée Choux de bruxelles Automne