brussels sprout soup and maple+pancetta garnish

• 60 ml (¼ cup) butter
• 750 ml (3 cups) Brussels sprouts, washed and cut in 2
• 3 potatoes, pealed and cut in pieces
• 1 leek, minced
• 1 onion, minced
• 1 apple, cut in pieces
• 1 L (4 cups) chicken or vegetable broth
• salt and pepper, to taste

Maple garnish

• 6 Prosciutto slices or pancetta, cut in pieces
• 6 Brussels sprouts, washed and cut in 2
• 1-2 tbsp maple syrup 

Method

1. Melt the butter and add the onion, leek and potatoes, cook at medium heat.
2. Add the Brussels sprouts, apple and chicken broth.
3. Bring to a boil. Cook for 20 minutes at medium heat.
4. Season and reduce in a soup.
5. For the maple garnish, sautéé the prosciutto/pancetta and Brussels sprouts at medium heat until the Brussels sprouts are lightly brown.
6. Add the maple syrup and let caramelized.
7. Serve the soup with the garnish equally distributed.

Recipe inspiration from mordu (in French): https://ici.radio-canada.ca/mordu/recettes/2157/creme-choux-bruxelles-poireaux