German Brussels Sprout Soup Rosenkohlsuppe Recipe
A delicate Brussels sprout soup with potatoes and cream, often served in Germany as a first course in autumn and winter. It’s mild, creamy and pleasantly warming, yet you can still taste the characteristic flavor of Brussels sprouts. It’s something between a Polish vegetable soup and a green vegetable cream soup.
This soup showcases Brussels sprouts in a mild, creamy way that even people who are unsure about this vegetable often enjoy. The combination of potatoes, leek and cream gives it a comforting, German-style character that’s perfect for colder days.
Chef's tips
Use a good-quality vegetable stock – it really builds the flavor base here. If your Brussels sprouts are very small and young, shorten the cooking time slightly so they keep their fresh taste. Always add nutmeg sparingly at first; you can easily add more, but too much will dominate the soup.
How to serve
Serve in warmed bowls, with a drizzle of extra cream or a small knob of butter on top if you like. Fresh rye or sourdough bread pairs especially well. For a more filling meal, add a soft-boiled egg or a few croutons made from dark bread.
Ingredients
- Brussels sprouts - 400 g
- potatoes - 300 g
- carrot - 1 piece
- leek - 1 piece
- butter - 20 g
- vegetable stock - 1.2 l
- cream - 100 ml
- nutmeg ground - 0.25 teaspoons
- salt
- black pepper
- parsley fresh, chopped - 2 tablespoons
Preparation
- Clean the Brussels sprouts by removing the outer leaves, trimming the ends and cutting larger sprouts in half. Rinse thoroughly under running water.
- Peel the potatoes and carrot and cut them into small cubes. Clean the leek, cut it lengthwise, rinse between the layers and slice into thin half-moons.
- In a large pot, melt the butter over medium heat. Add the leek and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the carrot and potatoes and sauté for another 3 minutes, stirring so the vegetables warm through. Then add the Brussels sprouts and mix.
- Pour in the vegetable stock, bring to a boil, then reduce the heat so the soup only gently simmers. Cook for 15–18 minutes, until the vegetables are soft – check with a fork to see if it goes in easily.
- Scoop out a few nice Brussels sprout halves and set them aside in a small bowl – you’ll use them later as a garnish. Blend the rest of the soup with a hand blender until smooth and creamy.
- Add the cream and nutmeg, season with salt and pepper. Heat over low heat for another 2–3 minutes, stirring, but do not bring to a vigorous boil.
- Serve the soup hot, topped with the reserved Brussels sprout halves and sprinkled with chopped parsley.
Storage
Store the cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently, without boiling vigorously, so the cream doesn’t split. If frozen without cream, it will keep for up to 2–3 months; add the cream after reheating.
