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Cream of Brussels Sprout Soup
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- #9281
A different way to serve Brussels sprouts for the holidays. Fresh Brussels sprouts are transformed into a rich, creamy soup in under 30 minutes.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
1 comment
ingredients
3 cups chicken stock
4 cups Brussels sprouts
6 tablespoons butter
3 tablespoons flour
2 cups milk
1 pinch ground nutmeg
1/2 cup heavy cream
2 drops Tabasco (or to taste)
salt and pepper, to taste
directions
Bring the chicken stock to a boil in a large saucepan.
Meanwhile, trim the outer leaves from the brussels sprouts and with a sharp knife, cut an "x" in the bottom of each stem. Add the sprouts to the broth and cook for 10 minutes or until very tender. Remove the sprouts from the broth using a slotted spoon and place them in a blender. Process until smooth, scraping down the sides as needed. Set the broth aside.
Melt half of the butter in a saucepan over medium heat. Stir in the flour and mix well. While stirring, slowly add the broth from cooking the brussels sprouts. Let simmer, stirring frequently, for 5 minutes.
Add the sprout puree, milk, and nutmeg. Mix well and let simmer for 5 more minutes. Stir in the heavy cream, tabasco, and salt and pepper. Heat through (do not let it boil). Stir in the remaining butter. When melted, serve immediately.
nutrition data
270 calories, 22 grams fat, 13 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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reviews & comments
The recipe uses 4 cups of Brussels sprouts. As they vary is size, is there another way to know how much to use in this recipe? Thanks!
Use 4 cups of whatever size you have and it'll be fine.
July 11, 2014
I just came across this soup looking for low carb recipes using the brussel sprouts I've had in the fridge for a while! I used my vitamix blender to make the whole thing and it came out great! One question I had is it came out a tad bitter, is that the natural taste of the brussel sprouts when pureed or is it because they may have been slightly old. I didnt have nutmeg so that's the only difference from the recipe.
Older and larger Brussels sprouts can be bitter. The mildest flavored ones are small and very fresh.
January 3, 2013
Wonderful recipe, really warming and creamy. I made this in order to use up the brussel sprouts that we had left over from Christmas however it was such a success, even with the brussel haters in our family, that I'll definitely be making it again soon!
January 23, 2011
I made this recipe for the 1st time today and absolutely LOVE IT!!!!! I am a huge fan of brussle sprouts and usually just cook them and add to pasta. I was eleated to find a soup for them, and this one is so delicious!!! And not just tasty but actually good for you too. I will be making this over and over again. What was a short list of about 5 things I can actually cook, has just been increased to 6 by this simple but extrordinary recipe. Thank you to whoever created it!!! 5 stars!!!!
November 11, 2010
Surprisingly good. Not a huge fan of brussel sprouts, but this is good. I didn't add all the butter at the end as I thought it started to taste too buttery as it was.
January 1, 2009
I love this recipe. I make it at least 4 times a month. It's very creamy and delicious and sooo nutritious too. If you add a little more nutmeg, as well as some cloves and ginger it gives this soup a very warm, homemade holiday taste. Highly recommended. I've lost weight too eating this soup in the evening for dinner.