Cream Of Brussells Sprouts Soup Recipes

CREAM OF BRUSSELS SPROUTS SOUP

Steps:

• Trim tough outer leaves if sprouts and put and X in each stem.
• Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
• Blend sprouts in a food processor, reserving cooking liquid.
• Melt 3 Tbs of the butter in a saucepan and stir in flour.
• Blend well.
• Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
• Add pureed sprouts, milk, and nutmeg.
• Simmer 5 minutes.
• Add cream and Tabasco, and salt and pepper to taste.
• Heat just to a simmer.
• Swirl in remaining butter and serve hot.

CREAMY EASY BRUSSELS SPROUTS SOUP

Steps:

• Cook Brussels sprout in water till tender 5 minutes.
• Put into blender and puree till smooth.
• Return back to pot and add rest of ingredients.
• Simmer 5 minutes stirring not to stick to bottom of pan.

CREAM OF BRUSSELS SPROUTS SOUP

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends of the Brussels sprouts. Roughly chop the sprouts to similar sizes so they cook evenly; they'll get puréed in the end, so this isn't a beauty contest. Set them aside.
• Trim and roughly chop the celery; peel and roughly chop the shallot or leek.
• Heat the butter in a small pot over medium-high heat. Once it is melted, add the celery and the shallot. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
• Add the chopped Brussels sprouts and stir to combine. Cook, stirring occasionally until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything just to a boil.
• Reduce the heat to maintain a steady simmer, cover partially, and cook until the Brussels sprouts are completely tender about 10 minutes.
• Use a hand-held immersion blender to completely purée the soup. You can also do this in a blender, but just be sure to let the soup cool a bit first, work in batches, and put a kitchen towel over the top of the blender in case the heat of the soup makes it splatter. Be sure to purée the soup a bit longer than you may think is necessary; you want the final product to be as smooth as possible.
• Stir in cream, if you like.
• Serve the soup hot, with a garnish of freshly ground black pepper to taste. Enjoy!

BRUSSELS SPROUTS SOUP

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.

BRUSSELS SPROUTS SOUP

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.

CREAM OF BRUSSELS SPROUT ROASTED GARLIC SOUP

Steps:

• In a large pot melt butter with the oil.
• Saute the onions, carrots and half the garlic for 4 minutes.
• Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
• Add the cream and remaining garlic.
• Blend the soup with an immersion blender or carefully in a blender.
• Pour into bowls top with a dab of butter and lots of fresh grated pepper.
• Garnish with fresh parsley.

CREAMY BRUSSELS SPROUTS SOUP

Steps:

• Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
• Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
• Cool to room temperature.
• Puree in small amounts in blender. Return to pan.
• In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
• Garnish with sour cream and paprika if desired.