French Cottage Sprout Soup Recipe
Ingredients
| 2 pkgs. (10 oz. each) frozen | ||
| Brussels sprouts | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Chicken bouillon cubes | 4 Cup (16 tbs) | |
| Mushrooms | 1/2 Pound | |
| Light cream | 2 Cup (16 tbs) | |
Directions
Cook Brussels sprouts according to package directions, using 1/2 teaspoon salt to 1 cup water; drain, if necessary.
Meanwhile, heat butter in a large heavy saucepan.
Blend in a mixture of the flour, salt, and pepper; cook until bubbly.
Gradually add the broth, stirring to blend.
Bring to boiling; stir and boil 1 minute.
Remove from heat.
Finely chop mushrooms in an electric blender.
Mix mushrooms into hot sauce; cover and simmer 20 minutes.
In the blender, puree one half of the sprouts with 1 cup cream.
Pour into cooked mushroom sauce.
Repeat with remaining Brussels sprouts and cream.
Heat the soup, stirring occasionally, until of serving temperature.
Garnish with parsley.
Meanwhile, heat butter in a large heavy saucepan.
Blend in a mixture of the flour, salt, and pepper; cook until bubbly.
Gradually add the broth, stirring to blend.
Bring to boiling; stir and boil 1 minute.
Remove from heat.
Finely chop mushrooms in an electric blender.
Mix mushrooms into hot sauce; cover and simmer 20 minutes.
In the blender, puree one half of the sprouts with 1 cup cream.
Pour into cooked mushroom sauce.
Repeat with remaining Brussels sprouts and cream.
Heat the soup, stirring occasionally, until of serving temperature.
Garnish with parsley.
Chef
