Brussels Sprouts Soup
|Chicken broth||10 Cup (160 tbs), divided (2.5 Liters)|
|Diced turnip||1 1⁄4 Cup (20 tbs) (300 Milliliters)|
|Diced carrots||3⁄4 Cup (12 tbs) (300 Milliliters)|
|Sliced french green beans||1 Cup (16 tbs) (250 Milliliters)|
|Sliced leeks||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Pearl barley||3⁄4 Cup (12 tbs) (175 Milliliters)|
|Baby brussels sprouts||1 1⁄2 Pound, quartered (175 Milliliters)|
|Green pepper||1⁄2 Cup (8 tbs), diced (750 Grams)|
|Salt||1 Dash (125 Milliliter)|
|Black pepper||3⁄4 Teaspoon (4 Milliliters)|
|Butter||1⁄3 Cup (5.33 tbs) (75 Milliliters)|
|Flour||3⁄4 Cup (12 tbs) (175 Milliliters)|
Heat 9 c. (2.25 L) of the chicken broth in a large saucepan and bring to the boil.
Add the next 5 ingredients; stir well to combine and simmer for approximately 30 minutes.
Add the brussels sprouts, green pepper, salt and black pepper.
Stir well and simmer another 30 minutes.
Melt the butter in a small saucepan until bubbly; gradually stir in the flour until you have a smooth roux.
Stir in the remaining 1 c. (250 mL) chicken broth until you have a very thick sauce.
Gradually stir this sauce into the soup and continue to stir and simmer a further 10-15 minutes or until the soup is hot and bubbly.