German Brussels Sprouts Soup Recipes

EASY GERMAN BRUSSELS SPROUTS SOUP

Steps:

• To begin, prepare your Brussels sprouts by cutting off the stem and then cutting the sprout in half.
• Cook the onion and bacon together in a Dutch oven until they onion is just slightly translucent.
• Add in the Brussels sprouts. Cook these over medium low heat until the Brussels sprouts are tender.
• When the Brussels sprouts are cooked, scoop half of the mixture out into a dish.
• Add the broth, cream, salt, pepper and nutmeg.
• Using an immersion blender, blend the soup until it is fairly smooth.
• Add the reserved Brussels sprouts mixture back to the pot, along with the parsley.
• Let the soup simmer for just a minute.
• Enjoy!

GERMAN BRUSSELS SPROUTS SOUP

Steps:

• In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.
• Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).
• In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
• Serve.

BRUSSELS SPROUTS SOUP RECIPE (EUROPEAN STYLE)

Steps:

• Peel and chop carrots;
• Clean and chop your leek;
• Peel and cube the potatoes;
• Clean and chop celery;
• Peel the parsnip (I use it whole and discard it at the end of cooking, but feel free to chop it like carrots and leave it in the soup);
• Wash your Brussels sprouts, discard outer leaves, gently trim the ends (you can leave them whole or cut them in halves, making sure that stem is intact so they don't fall apart in the soup).
• In a Dutch Oven or other pot with a lid, heat up butter or olive oil;
• Add leeks and cook for about 3 minutes, until softened;
• Add carrots and celery and cook for another 3-4 minutes;
• Add Brussels Sprouts, potatoes and parsnip;
• Pour in the broth, cover and cook for about 20-25 minutes, until all the veggies are cooked.
• Pour the cream into a cup and slowly add some of the soup broth to temper the cream;
• Once you have a full cup of liquid, pour it over into the pot;
• Check for seasoning and adjust with salt and pepper;
• Garnish with parsley and serve with crusty bread.
• For an extra flavor's boost add a few drops of freshly squeezed lemon juice, a drizzle of extra virgin olive oil, and a few drops of Maggie seasoning (all of which are optional).

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.