About a year ago, my good neighbor brought me a shopping bag full of Brussel sprouts. I made blackened sprouts, bacon & maple syrup sprouts, buttered sprouts, and still had plenty. I was afraid they would spoil, so I set out to find more ways to serve these little gems of nutty goodness. It wasn’t long before I came across this recipe and thought, what the heck, what have I got to lose! Boy, was I ever surprised at how delicious this turned out. Now I find myself buying pounds of brussel sprouts just so I can make this soup again.

Cream of Brussel Sprout Soup

Recipe by Diane Becker

Servings

servings

Ingredients

4 cups brussels sprouts
3 cups chicken stock
6 Tablespoons butter
3 Tablespoons flour
2 cups milk
1 pinch nutmeg
½ cup heavy cream
2 drops Tabasco sauce
Salt & Pepper to taste
Pinch of smoked paprika (optional)

Directions

Trim the brussels sprouts, wash and cut an “X” in the stem portion of each sprout.
Bring the chicken stock to a boil, add the sprouts and simmer for 15 minutes.
Strain the sprouts, reserving the stock.
Puree’ the sprouts in a food processer or blender.
Melt 3 Tablespoons of butter in the soup pot.
Add the flour and blend until smooth. Cook for about 1 minute, being careful not to burn.
Add the reserved stock, sprouts, milk and nutmeg to the pot.Simmer for 5 minutes
Add the cream, Tabasco, salt , pepper, paprika and simmer 5 minutes.
Swirl the remaining 3 Tablespoons of butter into the soup and serve.