Russian Brussels Sprouts 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).

RUSSIAN RIVER BRUSSELS SPROUTS

Steps:

• Heat the oven to 475 degrees F.
• In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.
• Roast the Brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss the Brussels sprouts every few minutes for even coloring.
• While the Brussels sprouts are roasting, in a large bowl, whisk together the remaining one-fourth cup olive oil, lemon juice, salt, pepper, garlic and red pepper flakes to form a dressing.
• When the Brussels sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.

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.

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.

RUSSIAN BRUSSELS SPROUTS SOUP

Steps:

• Wash and trim the Brussels sprouts. Cut a crosswise incision ½ inch deep in bottom of sprouts and sauté them for 5 minutes in butter.
• Add heated stock and potatoes (the latter cut in ½-inch dice, lightly sprinkled with salt and pepper).
• Bring to boil, lower heat, cover and simmer 20 minutes.
• Adjust seasonings with salt and pepper, and garnish with minced fresh parsley or dill and dollops of sour cream.