Cream of Brussels Sprouts Soup

Total Time
50mins
Prep 15 mins
Cook 35 mins

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

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.

Reviews

(4)
Most Helpful

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!

donna_boehringer November 29, 2012

Delicious!! I would never have thought of making a cream soup with these--what a nice surprise! I added a little bit of onion powder and garlic powder. I'd be willing to bet that the two members of my family who say they don't like this vegetable would never know what was in this soup if they weren't told. Thank you for a wonderful recipe!

Graciebonica July 25, 2010

I had never had Brussels sprouts in a soup before and I was surprised how tasty and delicious it was. I deviated slightly from the recipe by adding a spare potato and a head of broccoli that I had lying around. I used low fat evaporated milk and omitted the cream, butter and salt. I was generous with the Tabasco and pepper and the result was truly delicious. My friend pronounced it restaurant quality. He professes to hate Brussels sprouts so I just said it was cream of broccoli and potato. This is a win/win situation. Thank you.

Scott Hannigan April 16, 2008

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