Creamy Brussels Sprouts Soup
Recipe: #9686
May 25, 2013
Categories: Brussels sprouts, Fathers Day, Sunday Dinner, Alcohol, Wine, Herbs, more
"By far, one of my favorite soups. I tend to make this more in the Fall ... not sure why, other than, brussels sprouts, just remind me of that time of year. But, this is a delicious soup any time. I like to use chicken broth, for a deeper flavor, but you can use a vegetable broth if you prefer. To finish this off ... Toast baguette slices with gruyere cheese, and garnish the soup with plenty of fresh chives. It is absolutely delicious."
Ingredients
-
-
-
-
-
-
- Garnish:
-
-
-
Nutritional
- Serving Size: 1 (349.4 g)
- Calories 192.9
- Total Fat - 10.7 g
- Saturated Fat - 5.5 g
- Cholesterol - 36.9 mg
- Sodium - 1021.7 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 2.7 g
- Sugars - 7.5 g
- Protein - 10.2 g
- Calcium - 52.4 mg
- Iron - 2.2 mg
- Vitamin C - 49.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Base ... In a large soup pot, add the butter and olive oil and bring to medium heat. Then add the onion, fennel, leeks, and garlic, and saute 3-4 minutes - stirring often. Add the brussels sprouts, and cook 2 more minutes, until the sprouts begin to wilt. Then, add the wine, scraping up any bits off the bottom; and cook 1 more minute.
Step 2
Roux and Sauce ... Add the flour to the sprouts, and mix to combine; then, add the broth and whisk until everything is completely mixed through. Next, add the nutmeg, thyme, 1 tablespoon of the parsley, a pinch of salt and pepper, and cook another 10-12 minutes until all the vegetables are tender.
Step 3
Puree ... I like to use my immersion blender right in the pot; but, you can always transfer a few cups at a time, and puree in a 'basic' blender. I like a little texture; so, I don't puree until completely smooth, but that is up to you. If you use a blender, return to the pot once pureed.
Step 4
Finish ... Add the cream, a little at a time until you get the consistency you like. If you like a really 'creamy type' of soup, you can add a bit more. It is really a personal preference. Squeeze the 1/2 lemon, add the remaining 1/2 tablespoon of parsley; and mix to combine. Bring up to medium heat and then reduce to low.
Step 5
Garnish and Serve ... I like a toasted baguette topped with melted swiss or gruyere; a fresh lemon wedge on the side; and, plenty of fresh chives. ENJOY! It is absolutely delicious.
Tips
No special items needed.