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Brussel Sprout Soup

chef.brandon's picture
Ingredients
  Chicken stock 12 Cup (192 tbs)
  Green beans 1 Cup (16 tbs), cut in 1" pieces
  Turnip 1⁄2 Cup (8 tbs), diced
  Leek 1⁄2 Cup (8 tbs), thinly sliced
  Carrots 1⁄2 Cup (8 tbs), sliced
  Barley 1⁄3 Cup (5.33 tbs)
  Brussel sprouts 1 Pound
  Green pepper 1⁄2 Cup (8 tbs), slivered
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a pan heat chicken stock to boiling, add beans, turnip, leek, carrots and barley and simmer covering tightly for 30 minutes.
2. Add brussel sprouts, green pepper, salt and pepper and simmer, covered, until all vegetables are tender, 15 minutes.
3. In a small skillet, brown butter lightly and add flour stirring constantly.
4. To simmering soup in the pan add flour mixture bit by bit, stir well after each addition and simmer 2 minutes more after all flour mixture has been added.

SERVING
5. Serve the creamy vegetable soup with homemade fresh bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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