BRUSSEL SPROUTS SOUP RECIPES

Name: Brussels Sprouts Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter or 2 tablespoons oil; 1 finely sliced onion; 1 kg prepared Brussels sprout; 4 cups chicken stock; 1/4 cup cream

BRUSSELS SPROUTS SOUP RECIPE - FOOD.COM

Brussels Sprouts Soup Recipe - Food.com image

I know most people hate this veggie, but the kids and I adore it. If you love your sprouts you'll love this creamy soup, which so easy to make. Go on give it a try!!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons butter or 2 tablespoons oil
1 finely sliced onion
1 kg prepared Brussels sprout
4 cups chicken stock
1/4 cup cream

Steps:

Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
Puree in a food processor or put the soup mixture through a sieve.
Reheat and serve with swirls of cream.

Nutrition Facts : Calories 268.1, FatContent 12.8, SaturatedFatContent 6.5, CholesterolContent 32.4, SodiumContent 443.4, CarbohydrateContent 29.6, FiberContent 6.9, SugarContent 9.3, ProteinContent 13.1

BRUSSELS SPROUTS SOUP RECIPE: HOW TO MAKE IT

Brussels Sprouts Soup Recipe: How to Make It image

"I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 medium potato, peeled and cubed
2 tablespoons butter
1 pound brussels sprouts or frozen brussels sprouts, thawed
3 cups chicken broth
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon curry powder
1/8 teaspoon pepper
1 egg yolk
1/4 cup heavy whipping cream
Sour cream and paprika, optional

Steps:

In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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