Brussels Sprout Soup

Wash and dry the brussel sprouts. Peel the carrots and onions.

Heat the olive oil in a pan and fry the onion in it, which we have cut into thin strips.

Add the Brussels sprouts and thinly sliced carrots and fry until golden.

Add the broth and simmer covered over moderate heat for about 20 minutes, or until the vegetables are soft.

We transfer everything to the blender and blend until smooth.

Add salt and pepper to taste. If the soup is too thick, we can thin it out with some broth.

Serve warm with toasted bread.