Score the Brussels sprouts crosswise and make them in the vegetable soup for 20 to half an hour with the earth apple cut into pieces and peeled beforehand, then grind with the blender and season heartily with the spices. Finish with the coffee cream and bring to the table sprinkled with chopped parsley.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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