Cream Of Brussels Sprout Soup Recipes Recipes Recipe Cards

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).

BRUSSELS SPROUTS SOUP

Steps:

• Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
• Puree in a food processor or put the soup mixture through a sieve.
• Reheat and serve with swirls of cream.

CREAM-BRAISED BRUSSELS SPROUTS

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

CREAM OF BRUSSELS SPROUTS SOUP

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends of the Brussels sprouts. Roughly chop the sprouts to similar sizes so they cook evenly; they'll get puréed in the end, so this isn't a beauty contest. Set them aside.
• Trim and roughly chop the celery; peel and roughly chop the shallot or leek.
• Heat the butter in a small pot over medium-high heat. Once it is melted, add the celery and the shallot. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
• Add the chopped Brussels sprouts and stir to combine. Cook, stirring occasionally until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything just to a boil.
• Reduce the heat to maintain a steady simmer, cover partially, and cook until the Brussels sprouts are completely tender about 10 minutes.
• Use a hand-held immersion blender to completely purée the soup. You can also do this in a blender, but just be sure to let the soup cool a bit first, work in batches, and put a kitchen towel over the top of the blender in case the heat of the soup makes it splatter. Be sure to purée the soup a bit longer than you may think is necessary; you want the final product to be as smooth as possible.
• Stir in cream, if you like.
• Serve the soup hot, with a garnish of freshly ground black pepper to taste. Enjoy!

CREAM OF BRUSSELS SPROUTS SOUP

Steps:

• Trim tough outer leaves if sprouts and put and X in each stem.
• Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
• Blend sprouts in a food processor, reserving cooking liquid.
• Melt 3 Tbs of the butter in a saucepan and stir in flour.
• Blend well.
• Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
• Add pureed sprouts, milk, and nutmeg.
• Simmer 5 minutes.
• Add cream and Tabasco, and salt and pepper to taste.
• Heat just to a simmer.
• Swirl in remaining butter and serve hot.

RICH AND CREAMY BRUSSELS SPROUTS

Steps:

• Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.

CHEESY ROASTED BRUSSELS SPROUTS SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.
• Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.
• Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.

EASY GERMAN BRUSSELS SPROUTS SOUP

Steps:

• To begin, prepare your Brussels sprouts by cutting off the stem and then cutting the sprout in half.
• Cook the onion and bacon together in a Dutch oven until they onion is just slightly translucent.
• Add in the Brussels sprouts. Cook these over medium low heat until the Brussels sprouts are tender.
• When the Brussels sprouts are cooked, scoop half of the mixture out into a dish.
• Add the broth, cream, salt, pepper and nutmeg.
• Using an immersion blender, blend the soup until it is fairly smooth.
• Add the reserved Brussels sprouts mixture back to the pot, along with the parsley.
• Let the soup simmer for just a minute.
• Enjoy!

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.