German Brussels Sprouts Soup

Name: German Brussels Sprouts Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
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

Submitted by *Parsley*

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

Download

photo by Leggy Peggy

Ready In:: 30mins
Ingredients:: 13
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

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.
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).
In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
Serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

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
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
This is a very good soup. I served it with recipe #256786. 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
It's different from other soups. I was skeptical because of the milk and white wine. But it's yummy! I had only 1 lbs of Brussels sprouts so I did half the recipe but with 1 small onion, 1 egg (cause it's hard to divide). Thanks Parsley :) Made for Market tag.

Boomette