Brussels Sprouts Soup Recipe
Ingredients
| 10 c. chicken broth, divided 2.5 L | ||
| Turnip | 1 1/4 Cup (16 tbs), diced | |
| Carrots | 3/4 Cup (16 tbs), diced | |
| 1 c. french sliced green beans 250 mL | ||
| Leeks | 1/2 Cup (16 tbs), sliced | |
| 3/4 c. pearl barley 175 mL | ||
| 1 1/2 lb. baby brussels sprouts, quartered 750 g | ||
| Green pepper | 1/2 Cup (16 tbs), diced | |
| Dash salt Dash | ||
| Black pepper | 3/4 Teaspoon | |
| Butter | 1/3 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs) | |
Directions
Heat 9 c. (2.25 L) of the chicken broth in a large saucepan and bring to the boil.
Add the next 5 ingredients; stir well to combine and simmer for approximately 30 minutes.
Add the brussels sprouts, green pepper, salt and black pepper.
Stir well and simmer another 30 minutes.
Melt the butter in a small saucepan until bubbly; gradually stir in the flour until you have a smooth roux.
Stir in the remaining 1 c. (250 mL) chicken broth until you have a very thick sauce.
Gradually stir this sauce into the soup and continue to stir and simmer a further 10-15 minutes or until the soup is hot and bubbly.
Add the next 5 ingredients; stir well to combine and simmer for approximately 30 minutes.
Add the brussels sprouts, green pepper, salt and black pepper.
Stir well and simmer another 30 minutes.
Melt the butter in a small saucepan until bubbly; gradually stir in the flour until you have a smooth roux.
Stir in the remaining 1 c. (250 mL) chicken broth until you have a very thick sauce.
Gradually stir this sauce into the soup and continue to stir and simmer a further 10-15 minutes or until the soup is hot and bubbly.
Chef
