Russian Brussels Sprouts Soup Recipes

BRUSSELS SPROUTS SOUP

Brussels Sprouts Soup image

"I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 medium potato, peeled and cubed
2 tablespoons butter
1 pound brussels sprouts or frozen brussels sprouts, thawed
3 cups chicken broth
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon curry powder
1/8 teaspoon pepper
1 egg yolk
1/4 cup heavy whipping cream
Sour cream and paprika, optional

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.

Nutrition Facts :

BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS

Brussels Sprouts Soup with Caramelized Onions image

I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.

Provided by carenough2

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 onions, thinly sliced
1 tablespoon sugar
1 pound Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
4 cups chicken stock
salt and ground black pepper to taste
½ cup sour cream
4 dashes hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g

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