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Cream Of Brussels Sprout Soup

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Cream of brussels sprouts soup is a great way to include brussels sprouts in your meal. Cooked with added potatoes and onions with cream, the cream of brussels sprout soup is spiced with mace and best served topped with pieces of cooked chestnuts!
  Butter 4 Tablespoon
  Onion 1 , chopped
  Potato 1 , chopped
  Brussels sprouts 4 Cup (64 tbs), washed, trimmed and chopped
  Flour 1 1⁄2 Tablespoon
  Chicken stock/Water/chicken cubes 4 Cup (64 tbs) (Use Basic One)
  Bay leaves 2
  Parsley sprigs 4
  Mace 1⁄4 Teaspoon
  Light cream/Milk 1 Cup (16 tbs)
  Chestnut pieces 1 Cup (16 tbs), cooked
  Butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste

Melt butter; cook onion and potato 2 to 3 minutes.
Add sprouts; cook 5 minutes, stirring constantly.
Sprinkle in flour; blend well.
Pour on stock; stir until well mixed and smooth.
Bring to boil; stir constantly.
Reduce heat.
Add bay leaves, parsley, and seasoning; cover.
Simmer about 20 minutes, until vegetables are tender but not overcooked, as this would give soup an unpleasant flavor.
Remove bay leaves.
Put soup through food mill, or into electric blender or food processor; blend until smooth.
Adjust seasoning; reheat soup.
At last moment add cup of hot cream.
Sprinkle with chestnut pieces, fried in butter until golden brown.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2845 Calories from Fat 1569

% Daily Value*

Total Fat 178 g274.2%

Saturated Fat 104.8 g524.1%

Trans Fat 0 g

Cholesterol 521 mg173.7%

Sodium 1977.9 mg82.4%

Total Carbohydrates 269 g89.7%

Dietary Fiber 34 g135.9%

Sugars 56.2 g

Protein 58 g116.4%

Vitamin A 165.5% Vitamin C 599.3%

Calcium 45.3% Iron 62.5%

*Based on a 2000 Calorie diet

Cream Of Brussels Sprout Soup Recipe