Brussels Sprouts And Sausage Soup Recipes

BRUSSELS SPROUTS SOUP RECIPE (EUROPEAN STYLE)

Steps:

• Peel and chop carrots;
• Clean and chop your leek;
• Peel and cube the potatoes;
• Clean and chop celery;
• Peel the parsnip (I use it whole and discard it at the end of cooking, but feel free to chop it like carrots and leave it in the soup);
• Wash your Brussels sprouts, discard outer leaves, gently trim the ends (you can leave them whole or cut them in halves, making sure that stem is intact so they don't fall apart in the soup).
• In a Dutch Oven or other pot with a lid, heat up butter or olive oil;
• Add leeks and cook for about 3 minutes, until softened;
• Add carrots and celery and cook for another 3-4 minutes;
• Add Brussels Sprouts, potatoes and parsnip;
• Pour in the broth, cover and cook for about 20-25 minutes, until all the veggies are cooked.
• Pour the cream into a cup and slowly add some of the soup broth to temper the cream;
• Once you have a full cup of liquid, pour it over into the pot;
• Check for seasoning and adjust with salt and pepper;
• Garnish with parsley and serve with crusty bread.
• For an extra flavor's boost add a few drops of freshly squeezed lemon juice, a drizzle of extra virgin olive oil, and a few drops of Maggie seasoning (all of which are optional).

BEST-EVER BRUSSELS SPROUTS

Steps:

• 1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
• 2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl. 3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage. 4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally. 5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through. 6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in! Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.

KIELBASA WITH BRUSSELS SPROUTS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.

BRUSSELS SPROUTS SOUP

Steps:

• In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.