Instructions:

1. Heat the vegetable broth in a pot.
   
2. Meanwhile, wash and trim the Brussels sprouts, then cut them in half. Peel and finely chop the shallot.
   
3. In a soup pot, heat a little olive oil over low heat. Add the shallot and sauté, stirring constantly, until soft and translucent (about 5 minutes).
   
4. While the shallot is cooking, peel the potatoes and cut them into cubes.
   
5. Add the Brussels sprouts and potatoes to the pot and sauté over medium heat for a couple of minutes, stirring frequently.
   
6. Pour in the hot broth and bring to a boil. Then cover and simmer for 20–25 minutes, until the vegetables are tender.
   
7. Remove the pot from the heat. Add the cream and a pinch of nutmeg. Use an immersion blender to puree the soup until smooth. If the soup is too thick, add a little hot water. If it’s too thin, simmer over medium heat until it reaches the desired consistency.
   
8. Season with salt and black pepper to taste, stir well, and serve hot.