Main Ingredients:

650 grams Brussel sprouts
150 grams finely chopped onion
butter
1 litre chicken bouillon (from bouillon cubes)
1 tbsp white wine vinegar
salt, cayenne pepper
For the soup:
200 grams chicken breast filets
2 tbsp soya sauce
2 tbsp dry sherry
whipped cream

Cooking Preparation of the Recipe:

Proceed as follows:
Sautee the onion in butter until soft and translucent.
Add the Brussel sprouts and the chicken bouillon. Cook for 15 minutes. Shortly before the cooking is complete, add salt, cayenne pepper and white wine vinegar.
Puree the Brussel sprouts in a food processor together with a small quantity of the cooking liquid until you have a smooth paste.
For the soup:
Cut the chicken breast filets into small cubes and marinate them in the soya/sherry mixture for a few hours at room temperature.
Mix the Brussel sprouts puree with the remaining cooking liquid, add the marinated chicken cubes and let simmer for at least 5 minutes.
Serve together with whipped cream, to be added to the soup plates as desired.
For the puree:
Serve as is, e.g. together with pork or turkey dishes

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