Roasted Brussels sprouts soup with Ardennes ham and chestnuts
Are you looking for another way to prepare Brussels sprouts? Be inspired by this delicious, autumny recipe for roasted Brussels sprouts soup with Ardennes ham and chestnuts. By using the Dutch Oven to prepare the Brussels sprouts and the other ingredients on the Big Green Egg, they obtain that unique Big Green Egg flavour!
For the sprout soup
- 250 g sprouts
- 100 g onion
- 1 clove of garlic
- 1 leek
- 2 celery shafts
- 250 g green cabbage
- 200 g Ardennes ham
- 4 sweet chestnuts, fresh or precooked
- 20 g butter
- 1 l vegetable stock
- farmer’s bread for serving
- Heat the Big Green Egg to a temperature of 180 °C to 200 °C. Peel off the outer leaves of the sprouts, set aside some of them for garnish and cut the remaining sprouts in half. Clean and finely chop the onion, garlic leek, celery and green cabbage. Finely chop the ham and coarsely chop the chestnuts.
- Melt the butter in the Cast Iron Dutch Oven on the Stainless Steel Grid of the EGG and stir fry the sprouts, onion, garlic, leek and celery for several minutes. Quench with stock, stir in the ham and bring to the boil and then simmer for 15 to 20 minutes. In the meantime, blanch the green cabbage for around 30 seconds in lightly salted water and chill using iced water.
- Stir the blanched green cabbage through the soup, take the Cast Iron Dutch Oven out of the EGG and blend the soup into a creamy mixture using the hand blender. Ladle the soup into bowls and garnish with the finely chopped chestnut and sprout leaves. Serve bread with the soup.
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