Brussels Sprout Cream with Smoked Salmon Strips
Brussels sprout cream with smoked salmon strips is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 400 g Potatoes
- 500 g Brussels sprouts
- 1 EL Butter
- 400 ml vegetable stock (1 glass)
- iodized salt
- black pepper freshly ground
- Grated nutmeg
- 250 g heavy cream (1 cup)
- 200 g smoked salmon
- coarsely cracked pepper
- 2 EL hazelnut oil
Instructions
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1.
Peel and roughly chop the onion. Peel and dice the potatoes. Clean the Brussels sprouts. Heat butter in a large pot. Sauté onion, potatoes, and Brussels sprouts while stirring. Deglaze with vegetable stock and season with salt, pepper, and nutmeg. Cover and simmer over medium heat for about 20 minutes.
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2.
Remove three sprout heads and set aside. Use an immersion blender to puree the remaining vegetables and potatoes in the stock until smooth. Add more stock if the soup is too thick. Whip the heavy cream until stiff peaks form. Slice the salmon into fine strips. Separate leaves from the sprout heads.
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3.
Just before serving, bring the soup back to a boil. Fold in the whipped cream. Ladle the soup into bowls. Arrange smoked salmon strips on top. Garnish with sprout leaves and cracked pepper. Drizzle hazelnut oil over everything and serve immediately.
