German Brussels Sprouts Soup

• Brussels sprouts↗2 lbs

  washed and trimmed and cut in half (or 2 lbs frozen brussels sprouts, thawed and cut in half)

• butter↗2 tablespoons
• onion↗1

  small, chopped

• carrot↗1

  medium, peeled and chopped

• flour↗2 tablespoons
• marjoram1⁄4 teaspoon

  dried, crushed

• pepper↗1⁄4 teaspoon
• nutmeg↗1⁄8 teaspoon
• vegetable broth↗3 cups

  (or chicken broth)

• egg↗1
• half-and-half↗1 cup
• dry white wine↗2 tablespoons
• salt↗

  if needed, to taste

Step-by-step instructions

1. 1

   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.

2. 2

   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).

3. 3

   In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.

4. 4

   Serve.