Cream of Brussel Sprout Soup

Written by on in Soups

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.

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Cream of Brussel Sprout Soup

Recipe by Diane Becker
Servings

4

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.
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