We can never resist Brussels sprouts. When the season for them arrives, we must make the most of it.
Ingredients
- Potato: 400 grams
- Carrots: 2 pieces
- Parsnip: 2 pieces
- Celery root: 1 piece
- Brussels sprouts: 250 grams
- Cauliflower: 200 grams
- Leek: 1 piece
- Parsley: 1 bunch
- Dried Bay Leaves: 4 pieces
- Whole Allspice (XXL): 4 pieces
- Butter (82%): 1 tablespoon
- Flour: 1 tablespoon
Preparation
Peel and dice the potatoes. Slice the carrots. Peel the parsnip. Peel and dice the celery root. Clean the Brussels sprouts. Divide the cauliflower into florets.
Cover all vegetables with cold water (about 1.5 liters), add a teaspoon of salt, tie the green leeks, half of the parsley bunch, and rosemary with a string. Add bay leaves and allspice, bring to a boil, reduce heat, and simmer for 20 minutes.
Remove the leek tied with herbs and parsley. Prepare a white roux in a skillet. In hot butter, sauté the flour, mix with a ladle of broth, add to the soup, thoroughly distribute, and bring to a boil. Season to taste with salt and pepper. Serve with chopped parsley.
