SPROUT Soup with QUORN Balls.

SPROUT Soup with QUORN Balls.
(for 4 pers., preparation: + - 1/2 h.)


You need:
- 200 gr. chopped Quorn
- 400 gr. sprouts
- 2 green stalks celery, washed and cut into chunks
- 1 preiwit, washed and cut into chunks
- 20 chives, washed and finely chopped
- 1 eggwhite
- 1 l. broth (you can make it with hot water and some bouillon cubes, if you want)
- 2 tbsp. olive oil
- 1 tbsp. bread-crumbs
- Salt & pepper
- a large cooking pot
- a pan
- a bowl
- a mixer
- 4 soup bowls



Preparation:
Cut the most sprouts in 4 but save 3 as a garnish. Make the leaves of the 3 sprouts loose and cook then until tender, in + - 2 min. Rinse under cold water. Put the sprouts pieces (those which you have cut into 4 pieces not the loose leaves), the pieces of celery and leeks in the large cooking pot and cover with the broth. Let boil for + - 20 min and then mix until you have a smooth soup. Meanwhile, we make the Quorn balls: mix the quorn mince with the eggwhite, breadcrumbs and chives. Season with salt & pepper and roll small balls. Heat the oil in a pan and fry the quorn balls until they are nicely golden brown. Divide the soup into the bowls and garnish with the sprout leaves and (little) quorn balls.





I want to tell you my little secret, my dear Sweetypies:
When the kids were small, I used sprouts from the freezer. I cooked them in water, cut the hard part well off, and stewed  them then in butter. I added some freshly chopped coriander. I made a delicious veggie sauce (see previous recipe on Sept. 29. 2012) and boiled potatoes. The kids crushed the sprouts and potatoes in the veggie gravy, but hey,that was ok. They feasted on them, even kids and people who claimed not to like sprouts, scooped up several times,yep, also the sprouts  !! 
And so, with these 2 recipes, you can be sure that also the kids (or your friends and relatives, haha !) learn to eat sprouts   ;-) Enjoy.

Eat them,

The Veggie Lady
Check out my other blog!