Home · Recipes · Historical Cookbook · Soups

Brussels Sprout Soup

4 servings

Ingredients

• 500 g Brussels sprouts
• 1 tbsp beef fat
• 1 tbsp butter
• 2 tbsp flour
• 1.5 l water (boiling)
• 2 pcs egg yolk
• nutmeg, grated (a little)

Instructions

1. Carefully wash and trim the Brussels sprouts, then blanch them carefully in boiling salted water so they don't fall apart, and quench them with cold water.
2. Melt beef fat and butter, add the well-drained sprouts, and steam them until quite soft.
3. Sprinkle flour over them and toss the sprouts in it.
4. Pour in the boiling water and cook until the sprouts are completely soft.
5. Pour the soup through a coarse sieve, place the remaining sprouts in the tureen, bring the strained soup to a boil again, thicken with the egg yolk, season with grated nutmeg, and pour boiling hot over the sprouts.

Modernized from a treasured 19th-century German cookbook.