You are here

Cream Of Brussels Sprout Soup

admin's picture
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!
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

Rate It

Your rating: None
4.205555
Average: 4.2 (18 votes)