German Brussels Sprouts Soup - cooking recipe

Ingredients

2 lbs Brussels sprouts, washed and trimmed and cut in half (or 2 lbs frozen brussels sprouts, thawed and cut in half)
2 tablespoons butter
1 small onion, chopped
1 medium carrot, peeled and chopped
2 tablespoons flour
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1/8 teaspoon nutmeg
3 cups vegetable broth (or chicken broth)
1 egg
1 cup half-and-half
2 tablespoons dry white wine
salt, if needed, to taste

Preparation

In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.
Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).
In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
Serve.