Gastronomixs

Brussels sprouts cut-offs soup

When cleaning Brussels sprouts, about 20% of the product goes to waste. The outer leaves are often discoloured or damaged, yet they contain just as much flavour as the rest of the Brussels sprout. This waste-to-taste component is perfect for creating a delicious soup of Brussels sprouts leaves and mustard.

Brussels sprouts cut-offs soup

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Ingredients

500

g

cut-offs left over from cleaning Brussels sprouts

50

g

butter

1

 

onion, finely chopped

1

litre

blanching liquid from the Brussels sprouts

300

ml

single cream

1

tbsp

Dijon mustard

1

tbsp

tarragon mustard

As needed:

 

salt and pepper

Preparation method

  • Bring the blanching liquid used for other sprouts to the boil and cook the cut-offs and the leaves of the sprouts in this liquid.
  • Braise the onion in a little butter and add the Brussels sprouts and the blanching liquid.
  • Add the single cream and continue to cook for several more minutes.
  • Blend the soup with a hand-held blender and season to taste with the two types of mustards and salt and pepper.
  • Lighten up the soup just before serving with the hand-held blender.

Serving suggestions

  • As a foamy soup with a garnish of crispy bacon.
  • As a foamy soup with a garnish of grated raw button mushrooms.

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