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Cream of Brussels Sprouts Soup

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Cream of Brussels Sprouts Soup

Photo © Molly Watson

Much their cruciferous cousin, cauliflower, brussels sprouts turn into a wonderfully rich and creamy soup just by cooking them with aromatics and whirling them up in broth. This soup ends up having a much deeper nutty flavor than you might expect, as well as a thicker, more satisfying texture than one imagines these tiny cabbages could possibly contain. I like to add a bit of cream, but it is completely optional.

Like most soups, this one doubles or even triples with ease - make a big batch and freeze some for later.

Don't feel like something smooth and creamy? Try this chunky Brussels Sprouts & Potato Soup instead!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes 4 servings

Ingredients:

  • 1 lb. brussels sprouts
  • 1 rib celery
  • 1 large shallot or small leek
  • 1 to 2 Tbsp. butter
  • 1/2 tsp. fine sea salt, plus more to taste
  • 3 cups chicken or vegetable broth
  • 1/4 to 1/2 cup heavy cream (optional)

Preparation:

  1. Trim off and discard the stem ends of the brussels sprouts. Roughly chop the sprouts and set them aside.
  2. Trim and roughyl chop the celery; peel and chop the shallot or leek.
  3. Heat the butter in a small pot over medium-high heat. Once it melts, add the celery and shallot. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
  4. Add the brussels sprouts and stir to combine. Cook, stirring occasionally, until the brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything to a boil. Reduce heat to maintain a steady simmer, cover partially, and cook until the brussels sprouts are completely and utterly tender, about 10 minutes.
  5. Use a hand-held immersion blender to completely purée the soup. You can also do this in a blender, just be sure to let the soup cool a bit first, work in batches, and put a kitchen towel over the top of the blender in case the heat of the soup makes it splatter out. Be sure to purée the soup a bit longer than you may think is necessary; you want the final product to be as smooth as possible.
  6. Stir in the cream, if you like. Serve the soup hot, with a garnish of freshly ground black pepper, if you like.

 

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