Brussels Sprouts Cheese Soup

Ingredients

• 250 g Emmental cheese
• 30 g Butter
• 1 onion (chopped)
• 1 large sweet potato (peeled and diced)
• 350 g Brussels sprouts (trimmed)
• 1 l beef broth (instant)
• 3 tbsp sour cream
• Salt
• black pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Use a melon baller to scoop small balls from the Emmental cheese. Grate the remaining cheese finely.

2. 2.

   Sauté the onion in butter until translucent, then add the sweet potato and Brussels sprouts; cook briefly before adding the beef broth. Bring to a boil and simmer for about 20 minutes. Remove some Brussels sprout florets and puree the rest of the soup. Return the puree to the pot and bring back to a boil. Stir in the grated Emmental until melted.

3. 3.

   Fold in the sour cream, season with salt, pepper, and nutmeg, add the reserved Brussels sprout florets, and warm through. Serve immediately in bowls or ramekins, topping with the cheese balls.