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
- 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)
- Trim off and discard the stem ends of the brussels sprouts. Roughly chop the sprouts and set them aside.
- Trim and roughyl chop the celery; peel and chop the shallot or leek.
- 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.
- 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.
- 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.
- Stir in the cream, if you like. Serve the soup hot, with a garnish of freshly ground black pepper, if you like.