German Brussels Sprouts Soup

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

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  lbs Brussels sprouts, washed and trimmed and cut in half (or 2 lbs frozen brussels sprouts, thawed and cut in half)
• 2  tablespoons butter
• 1  small onion, chopped
• 1  medium carrot, peeled and chopped
• 2  tablespoons flour
• 1⁄4 teaspoon dried marjoram, crushed
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon nutmeg
• 3  cups vegetable broth (or chicken broth)
• 1  egg
• 1  cup half-and-half
• 2  tablespoons dry white wine
•  salt, if needed, to taste

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.