Cream of Brussels Sprout Roasted Garlic Soup

This is a take on my Creamy Easy Brussels Sprouts Soup. Using roasted garlic to really kick it up. No flour making this gluten free. A great way to use the leftover Brussels sprouts. Yes you can use broccoli, or spinach for just as wonderful results.

• Ready In: 50 mins
• Serves: 6-10

Ingredients

• 1  tablespoon butter
• 1  tablespoon olive oil
• 1  small onion, diced
• 1⁄4 cup  grated carrot
• 14  roasted garlic cloves, mashed and rough chopped, divided
• 3  cups Brussels sprouts, washed stem end trimmed and quartered or 3  cups spinach or 3  cups broccoli
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon nutmeg
• 1  teaspoon dried parsley
• 6  cups chicken broth or 6  cups vegetable broth
•  hot pepper sauce
•  salt
• 1  cup  cream or 1  cup milk

• Garnish

•  fresh parsley
•  butter
•  lots of fresh grated black pepper

Directions

1. In a large pot melt butter with the oil.
2. Saute the onions, carrots and half the garlic for 4 minutes.
3. Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
4. Add the cream and remaining garlic.
5. Blend the soup with an immersion blender or carefully in a blender.
6. Pour into bowls top with a dab of butter and lots of fresh grated pepper.
7. Garnish with fresh parsley.