Brussels Sprout Cream
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
Brussels Sprout Cream for 4 people :
- 400g of Brussels sprouts, peeled
- 200g of small brown button mushrooms, cleaned and cut into small quarters
- 2 large bintje potatoes, peeled and cut into large quarters
- 50g of small pork lardons or blanched duck breast
- 60g of salted butter
- Fine salt and freshly ground pepper
Progression
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.
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
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