A very good way for your veggies leftover
Hello everybody, here I am with a different version of the Christmas classic trimmings, Brussels sprouts and bacon. It is a warm dish that can go very well during the long cold winter days. I know that they are typical for Christmas with a luxurious roasted turkey but, hey, who said that you can’t enjoyed them in a different time and in a different way?!
Ingredients for 2 people
- 1 white onion finely chopped
- 250 gr Brussels sprouts
- 1 slice diced bacon
- vegetable oil, salt and pepper
- 2 diced potatoes
- créme fraîche
- grated Parmesan
In a deep pan heat 2 tbsp of vegetable oil and add the chopped onion. Let it cook until it is transparent but not burnt then add the Brussels sprouts chopped and the diced potatoes. Allow them to cook for about 10 minutes stirring continuosly. Add some boiled water (from the kettle would be prfect), enough to cover the vegetables. Season with salt and pepper and cook it until the veggies are tender.
Blend everything with an hand-held blender and let it reduces on a medium heat. In the meantime fry the bacon in a small pan.
Pour the soup in the bowls and garnish them with a spoon of créme fraîche, a little olive oil, the grated Parmesan , some freshly ground pepper. Place the bacon right in the middle, serve with a warm baguette and some butter.