You either love them, or hate them because your grandmother force fed them to you when you were a child. These lovely little cabbage heads have been neglected for a very long time and it is time to change their fate and allow them back into our culinarily world.

I have tried them baked and fried, but found them most delicious in combination with parmesan cheese in a soup.


Serves two as a starter or one as a main

200 g Brussels Sprouts

1 potato

1 carrot

1/2 onion

1 tsp. butter

500 ml bouillon

2 tsp. parmesan

Clean and cut Brussels Sprouts in four. Peel potato, carrot and onion and cut in small cubes.

Heat the butter in a small pan and fry onion for 1-2 mins. Add Brussels Sprouts, potato and carrot cubes and fry for another min. Then add bouillon and let simmer for 10 mins.

Purée the soup with a hand blender, add parmesan and ….


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