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French Cottage Sprout Soup

Canadian.Recipes's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2697 Calories from Fat 2116

% Daily Value*

Total Fat 241 g370.4%

Saturated Fat 150.8 g753.8%

Trans Fat 0 g

Cholesterol 774.8 mg258.3%

Sodium 4653.8 mg193.9%

Total Carbohydrates 100 g33.3%

Dietary Fiber 21.9 g87.7%

Sugars 21.2 g

Protein 45 g89.3%

Vitamin A 178.5% Vitamin C 574.7%

Calcium 49.6% Iron 40.7%

*Based on a 2000 Calorie diet

French Cottage Sprout Soup Recipe