I learnt this recipe at a cooking workshop. It was such a simple recipe, but it is a major showstopper for dinner guests. It celebrates the flavor of the sprout, complementing it with fluffy cream, crunchy salty bacon and zingy fresh spring union. It’s secret for me is the diversity in flavors and textures.
What I like most of all is that this luxury treat is easy to make for any starting cook.
For a vegetarian option replace the bacon with homemade garlic croutons.
You can serve this starter in a cappuccino cup, or a stylish glass cup.
Brussel sprout cappuccino (serves 4)
- 250 gr brussel sprouts
- 500 ml vegetable stock
- 150 ml (whipping) cream
- 75 gr bacon cubes
- 2 spring unions
Fry your bacon cubes until they are crispy while the sprouts are cooking. Slice the spring union in thin slices. Divide the bacon cubes and spring unions over your cappuccino cups.
Whip the cream into stiff peaks.
Blitz the sprouts and vegetable stock until smooth.
Add a spoonfull of whipped cream to the smooth sprout soup. Add the soup to the whipped cream and fold the mixture in until combined.
Gently spoon your fluffy soup in each cup and let your guests dig in.