@ 2005-2024 A.F.Touch. All rights reserved
4.8/5 (1 votes)

Brussels Sprout Cream

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Repos : 1 heures

Brussels Sprout Cream for 4 people :

  1. 400g of Brussels sprouts, peeled
  2. 200g of small brown button mushrooms, cleaned and cut into small quarters
  3. 2 large bintje potatoes, peeled and cut into large quarters
  4. 50g of small pork lardons or blanched duck breast
  5. 60g of salted butter
  6. Fine salt and freshly ground pepper
Brussels Sprout Cream
Instagram buttonDiscord buttonFacebook buttonTwitter button


1- In a large saucepan, melt 40g of butter and add your halved Brussels sprouts. Season with salt and pepper, and let them sweat gently covered for 10 minutes.

2- Then, add 2 liters of water, salt, and cook for 20 minutes after boiling.

3- In a pan, melt the remaining butter, add the small lardons, and after 2 minutes, add the small quarters of mushrooms. Do not add salt and let it cook gently covered for another 10 minutes.

3- Blend your soup and adjust the seasoning.

Serve in beautiful shallow plates, adding a bit of the mushroom and lardon mixture to each one.
credits photo : ©chef patrick-A.F.Touch

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


Gardons le contact