Brussels Sprouts Soup - cooking recipe

Ingredients

1 medium onion, chopped
1 medium potato, cubed
2 tablespoons butter
1 lb fresh Brussels sprout, quartered
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon ground black pepper
1 egg yolk
1/4 cup whipping cream
sour cream (optional)
paprika (optional)

Preparation

Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
Cool to room temperature.
Puree in small amounts in blender. Return to pan.
In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
Garnish with sour cream and paprika if desired.