Cream of Brussels sprouts with polish kabanosy


The best way to use leftover Brussels sprouts is to make this delicious soup. After eating this soup you will love this underdog of vegetables and will buy it not only for Christmas meal but whenever available (to make this wonderful soup 😉 ).
Polish famous chef Magda Gessler inspired me with her recipe from her new book. I had to change some ingredients as it was impossible to get them in the UK but the soup turn out delicious and very easy to make.

Ingredients for 4 people

1l of vegetable stock
300g peeled and chopped potatoes
150g peeled and chopped celeriac
500g Brussels sprouts
salt and pepper
pinch of cumin
100g grated parmesan

300g polish kabanosy

1. Place stock, potatoes, celeriac and Brussels sprouts in the saucepan, bring it to the boil and cook for about 20 minutes or until vegetables are soft.

2. In the meantime slice kabanosy and fry it on low heat until crispy.

3. Blend cooked vegetables with the hand blender.

4. Add pinch of cumin and some salt and pepper.

5. Serve with grated parmesan and fried polish sausage.

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