You are here

Cream Of Brussels Sprouts Soup

French.Recipes's picture
  Brussels sprouts 1 Pound
  Bread 3⁄4 Pound
  Milk 2 Pint
  Butter 5 Tablespoon

Crumble the bread into the milk and simmer it very gently for 2 hours over a gentle heat, taking care to stir it occasionally so that the bread does not stick to the bottom of the casserole.
During this time cook the brussels sprouts in boiling salted water for 30 to 35 minutes, drain, and mash them.
Mix the mashed brussels sprouts and the bread-and-milk; add pepper.
If you think the soup is too thin, reduce and so thicken it a little by rapid boiling; if too thick, add some milk.
Cut up the butter into small pieces in the tureen, and pour the soup over it.
Serve very hot.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 558 Calories from Fat 233

% Daily Value*

Total Fat 26 g40.5%

Saturated Fat 14.9 g74.5%

Trans Fat 0 g

Cholesterol 64.3 mg21.4%

Sodium 623 mg26%

Total Carbohydrates 65 g21.8%

Dietary Fiber 6.6 g26.4%

Sugars 15.8 g

Protein 19 g38.4%

Vitamin A 31.4% Vitamin C 160.7%

Calcium 39% Iron 23.1%

*Based on a 2000 Calorie diet


Cream Of Brussels Sprouts Soup Recipe