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Brussels Sprout Soup

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Ingredients
  Frozen brussels sprouts 40 Ounce (Four 10 Ounce Packages)
  Bouillon cubes 7
  Boiling water 5 Cup (80 tbs)
  Bacon slices 8 , diced
  Garlic 2 Clove (10 gm), minced
  Milk 6 Cup (96 tbs)
  Uncooked rice 3⁄4 Cup (12 tbs)
  Oregano leaves 1 Teaspoon, crushed
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Frozen peas and carrots 10 Ounce (1 Package)
  Salt 1 Teaspoon
  Water 2 Cup (32 tbs)
  Shredded parmesan cheese 2⁄3 Cup (10.67 tbs)
  Assorted crackers 12
Directions

1. Set out a large saucepot or Dutch oven and a saucepan.
2. Partially thaw frozen Brussels sprouts.
3. Make chicken broth by dissolving bouillon cubes in boiling water. Set aside.
4. Fry in saucepot or Dutch oven the bacon and garlic.
5. Add 3 cups of the broth to saucepot with milk, uncooked rice, and a mixture of oregano leaves, salt, and pepper.
6. Bring to boiling; reduce heat and simmer covered 15 minutes.
7. Add to saucepot the frozen peas and carrots. Bring to boiling; reduce heat and simmer about 10 minutes, or until vegetables are tender.
8. Meanwhile, coarsely chop the partially thawed Brussels sprouts. Combine in saucepan the remaining 2 cups of broth, salt, and 2 cups water.
9. Bring to boiling and add the chopped Brussels sprouts. Return to boiling and simmer uncovered 10 minutes, or until tender.
10. Add Brussels sprouts with their cooking liquid to rice mixture. Stir in shredded Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Servings: 
6

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