Flemish Soup

Ingredients

• 500 g Brussels sprouts
• 1.5 L ordinary consommé (clear meat broth)
• 2 medium potatoes
• butter

Instructions

1. Blanch the Brussels sprouts and drain them thoroughly. Stew them gently in butter, then remove a dozen of the smallest sprouts and set aside for garnish.
2. Puree the remaining sprouts in the pot. Add the consommé and the potatoes, finely sliced, and finish cooking gently until the potatoes are tender.
3. For garnish: Cut the reserved small sprouts in half or into quarters and add to the soup just before serving.