Creamy Brussels Sprouts Soup
Created by Kchurchill5 on May 25, 2013
- Servings: 8
- Prep Time: 10m
- Cook Time: 30-40m
- Recipe #9686
Ingredients
- 5 cups brussels sprouts, cut in half and sliced (you want 5 cups after slicing)
- 1 medium onion, cut in quarters and sliced
- 2 small leeks, cut in half and sliced (just the whites and light green parts)
- 1 small fennel bulb (core removed, cut in half and sliced)
- 2 garlic cloves, minced
- 1/2 whole lemon (the other half is used as a garnish)
- 5 1/2 cups chicken broth (or vegetable broth)
- 2/3 cup heavy cream (add a bit more, if you like it more creamy)
- 1/3 cup white wine
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 tablespoon fresh thyme
- 1 1/2 tablespoons fresh parsley, chopped
- Pinch nutmeg
- Salt
- Pepper
- Garnish:
- 1/2 lemon cut in wedges
- Fresh chives
- Baguette slices, topped with gruyere or swiss
How to Make
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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.
How to Make
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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.
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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.
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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.
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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.