You are here

French Cottage Sprout Soup

Canadian.Recipes's picture
Ingredients
  Frozen brussels sprouts 20 Ounce
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chicken broth 4 Cup (64 tbs) (4 Chicken Bouillon Cubes Dissolved In 4 Cups Boiling Water)
  Fresh mushrooms 1⁄2 Pound
  Light cream 2 Cup (32 tbs)
Directions

Cook Brussels sprouts according to package directions, using 1/2 teaspoon salt to 1 cup water; drain, if necessary.
Meanwhile, heat butter in a large heavy saucepan.
Blend in a mixture of the flour, salt, and pepper; cook until bubbly.
Gradually add the broth, stirring to blend.
Bring to boiling; stir and boil 1 minute.
Remove from heat.
Finely chop mushrooms in an electric blender.
Mix mushrooms into hot sauce; cover and simmer 20 minutes.
In the blender, puree one half of the sprouts with 1 cup cream.
Pour into cooked mushroom sauce.
Repeat with remaining Brussels sprouts and cream.
Heat the soup, stirring occasionally, until of serving temperature.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

Rate It

Your rating: None
4.223075
Average: 4.2 (13 votes)