Creamy Brussels Sprouts Soup Recipe

"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."

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.