Cream Of Brussels Sprout Soup Recipe
Cream of brussels sprouts soup is a great way to include brussels sprouts in your meal. Cooked with added potatoes and onions with cream, the cream of brussels sprout soup is spiced with mace and best served topped with pieces of cooked chestnuts!
Ingredients
| Butter | 4 Tablespoon | |
| Onion | 1 , chopped | |
| Potato | 1 , chopped | |
| Brussels sprouts | 4 Cup (16 tbs), chopped | |
| Flour | 1 1/2 Tablespoon | |
| Chicken stock | 4 Cup (16 tbs) | |
| Bay leaves | 2 | |
| 3 or 4 sprigs parsley | ||
| Mace | 1/4 Teaspoon | |
| 1 cup light cream or milk | ||
| Cooked | 1 Cup (16 tbs) (Garnish) | |
| Butter | 2 Tablespoon (Garnish) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter; cook onion and potato 2 to 3 minutes.
Add sprouts; cook 5 minutes, stirring constantly.
Sprinkle in flour; blend well.
Pour on stock; stir until well mixed and smooth.
Bring to boil; stir constantly.
Reduce heat.
Add bay leaves, parsley, and seasoning; cover.
Simmer about 20 minutes, until vegetables are tender but not overcooked, as this would give soup an unpleasant flavor.
Remove bay leaves.
Put soup through food mill, or into electric blender or food processor; blend until smooth.
Adjust seasoning; reheat soup.
At last moment add cup of hot cream.
Sprinkle with chestnut pieces, fried in butter until golden brown.
Add sprouts; cook 5 minutes, stirring constantly.
Sprinkle in flour; blend well.
Pour on stock; stir until well mixed and smooth.
Bring to boil; stir constantly.
Reduce heat.
Add bay leaves, parsley, and seasoning; cover.
Simmer about 20 minutes, until vegetables are tender but not overcooked, as this would give soup an unpleasant flavor.
Remove bay leaves.
Put soup through food mill, or into electric blender or food processor; blend until smooth.
Adjust seasoning; reheat soup.
At last moment add cup of hot cream.
Sprinkle with chestnut pieces, fried in butter until golden brown.
Chef
