Creamy sprouts soup

Name: creamy sprouts soup
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 onion; 2 crumbly potato; 2 clove garlic; 1 tablespoon curry powder; 500 gram Brussel sprout; 1 liter chicken broth from tablet; 1 liter vegetable stock of tablet; 100 milliliters cooking cream; 20 gram shaved almonds; 2 tablespoon fresh celery leaves

Ingredients

2 tablespoon oil
1 onion
2 crumbly potato
2 clove garlic
1 tablespoon curry powder
500 gram Brussel sprout

1 liter chicken broth from tablet
1 liter vegetable stock of tablet
100 milliliters cooking cream
20 gram shaved almonds
2 tablespoon fresh celery leaves

Directions

Heat the oil in a large pan and fry the onion soft and light brown for about 5 minutes.
Add the potato cubes, garlic and curry powder and stir fry for a few minutes at low setting.
Boil a few sprouts per portion for a few minutes in water with salt. Finely chop the rest of the sprouts.
Add the finely chopped sprouts, hot broth and cooking cream and bring everything to the boil. Cook gently for about 10 minutes.
Remove the pan from the heat source and puree the soup with a hand blender. Season the soup with salt and pepper and place the lid on the pan.
Roast the almond shavings lightly brown. Serve the soup in plates, add a few sprouts to each plate and sprinkle with the celery and almonds.