Total Time
30mins
Prep 15 mins
Cook 15 mins

A unique kind of soup. I have not tried this yet, but hope to soon.

Ingredients Nutrition

Directions

  1. In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.
  2. Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).
  3. In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
  4. Serve.
Most Helpful

This is a fantastic soup! Used vegetable broth and 2% milk. And I did quarter the sprouts as Leggy Penny suggested. It was delicious, hearty, simple, quick and had a very "comfort food" feel to it. I'm sure I'll be making this again.

Nikoma November 15, 2008

Delicious soup. The broth is so tasty. Made as written, although a pound of sprouts would be more than enough. Also think the sprouts should be chopped into at least quarters. The nutmeg is perfect. Parmesan or romano would be a lovely addition, too. Made and slurped up for Zaar World Tour.

Leggy Peggy May 30, 2008

This is a very good soup. I served it with Roast-Top Round Sauerbraten. My DH asked me if I could serve it with some grated cheese, so I got out some Parmeson (I would have used Romano if it was handy), and grated it on top of our servings. Thanks, Parsley! Made for 123 Hit Wonders game.

mersaydees February 18, 2008