Cream of Brussels Sprouts Soup

READY IN: 50mins
Recipe by Tish

Posted in response to request. This is a soothing soup...giving true comfort to your soul!

Top Review by donna_boehringer

This is my first recipe review I've ever written - I had to because it was so wonderful! My son is into experimenting with vegetables (he's on a health kick) now we both love roasted brussel sprouts, but that's the only way... This soup was fantastic! I followed the recipe exactly and it was fabulous. I did experiment afterwards with separate bowls and tried more hot sauce - not for me. Also tried sherry because I saw it in another recipe while looking for a brussel sprout soup. I actually did like the sherry addition, son didn't......But as I said following the recipe exactly was great. Another thing I might try to lighten it up is leave out the last 3 tablespoons of butter....
but again perfect as is!

Ingredients Nutrition

Directions

  1. Trim tough outer leaves if sprouts and put and X in each stem.
  2. Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
  3. Blend sprouts in a food processor, reserving cooking liquid.
  4. Melt 3 Tbs of the butter in a saucepan and stir in flour.
  5. Blend well.
  6. Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
  7. Add pureed sprouts, milk, and nutmeg.
  8. Simmer 5 minutes.
  9. Add cream and Tabasco, and salt and pepper to taste.
  10. Heat just to a simmer.
  11. Swirl in remaining butter and serve hot.

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