Brussles sprout soup and foam of bacon

Course Soup
Cuisine Dutch
Servings 4 pax



  • 800 g Spruitjes
  • 1 pcs Onion
  • 2 clove garlic
  • 1 liter chicken stock
  • 300 g cream
  • 1 tsp Vadouvan

Foam of bacon

  • 100 g Cream
  • 50 g Smoked bacon



  • Peel and cut the onnion and garlic clove. Peel the sprouts. Heat olive oil and fry the onion, garlic and sprouts. Glace with the chicken stock and bring to the boil. Lower the temperature and cook until the sprouts are done, about 15 minutes.
  • Blender the soup, cook again and add the cream. Bring to the taste with salt and pepper a

Foam of bacon

  • Bring the cream to the boil, lower the temperature and add the smoked bacon. Let it go for 20 minutes and sieve the cream. Cool down. Pour the cream into a kidde. Panfry the bacon parts until crispy.


  • Before serving, heat up the soup and poor into soup bowls. Whisk the cream on to the soup and garnish with the crispy bacon.
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