Whats The Meaning Of A Paining Belly Bottom

sprouts soup

Ingredients (serves 4): 750 g Brussels sprouts


300 g floury potatoes
1 medium onion 1 tablespoon oil

2 tablespoons instant vegetable broth
2 slices rye and whole wheat bread
2 tablespoons sliced hazelnuts
1 tablespoon butter
few stems of thyme
200 g cream cheese
salt
black pepper
nutmeg


Preparation:

sprouts clean, remove some outer leaves and set aside. Florets in half. Peel potatoes and cut into pieces. Dice the onion. Oil in a large saucepan, sauté onions in it. Pour 1 liter of water. Brussels sprouts leaves for 2-3 minutes, blanch it, skim with a slotted spoon and rinse with cold. Potatoes and Brussels sprouts to admit, boil and stir in broth. Cover and cook about 20 minutes. Bread cubes. Nuts in a frying pan until golden brown remove. Heat the fat, fry bread is in turn, drain on paper towels. Chop the thyme. Cheese to the soup and puree everything fine. Season with salt, pepper and nutmeg. Soup to nuts, croutons, sprouts leaves and thyme sprinkled serve. Serve with whole grain bread.

Per serving: 300 calories