Festive Brussels Sprout and Potato Soup with Orange and Hazelnuts

A velvety cream soup made from Brussels sprouts and floury potatoes, flavored with orange zest and toasted hazelnuts. Its mild heat and freshness make it a perfect festive starter for Christmas.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 500 g Brussels sprouts
• 400 g floury potatoes
• 1 pc onion
• 2 pc garlic cloves
• 2 tbsp olive oil
• 1 l vegetable stock
• 1 pc organic orange (juice and zest)
• 1 bunch thyme
• 150 g crème fraîche
• 50 g hazelnut kernels
• 1 pinch nutmeg
• salt
• pepper

Method

1. Toast the hazelnut kernels in a dry pan over medium heat until golden brown, remove, coarsely chop and set aside.
2. Cut off the stalk ends of the Brussels sprouts, remove the outer leaves and halve the sprouts. Peel and dice the potatoes. Finely dice the onion and garlic.
3. Heat the olive oil in a large pot and sweat the onion and garlic until glossy. Briefly sweat the potatoes as well.
4. Pour in the vegetable stock, add the thyme sprigs and simmer covered for about 10 minutes. Then add the Brussels sprouts and cook for another 10 minutes until everything is soft.
5. Remove the thyme sprigs. Blend the soup finely with an immersion blender and season with salt, pepper and nutmeg.
6. Stir in the crème fraîche and do not let the soup boil anymore. Wash the orange well in hot water, grate the zest and squeeze the juice. Stir in the zest and a splash of juice.
7. Arrange the soup in pre-warmed bowls, sprinkle with the toasted hazelnuts and serve immediately.