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PEEL the onion and garlic cloves and chop them into smaller pieces. It doesn't really matter how pretty you're going to cut them, since you're going to blend the soup anyway.
REMOVE the ends and outer leaves from the Brussels sprouts, if necessary. The easiest way to do is, is by using a paring knife.
HEAT olive oil in the large pan and saute the chopped onion and garlic. After about one minute, add the Brussels sprouts and saute them another 3 minutes. POUR in the vegetable stock and bring the soup to a boil.
Turn down the heat and let it simmer for about 15 minutes, or until the Brussels sprouts are done. Meanwhile, heat a medium-sized skillet on high heat and add the bacon until they're crispy.
Puree the soup until it's very smooth and bring it back to a boil. ADD the créme fraîche and season with pepper and salt.