Brussels Sprouts. You either love them or you hate them. I happen to love them.
I don’t know why it never occurred to me to use them in a creamy soup, but after stumbling across a recipe on the Farmer’s Almanac website, I had to give it a try. Plus its Fall – soup season!
Also, I had a bunch of sorry looking Brussels Sprouts hanging out in my vegetable drawer that were begging my attention.
Did you know these cute little cabbage-like sprouts are high in vitamin C and A, and contain only 40 calories per cup? Which means absolutely nothing once you add heavy whipping cream.
Did you also know that the total annual production of Brussels sprouts in the U.S. is almost 70 million pounds?
Obviously there are a lot of weirdos out there who love them. ~A
Cream of Brussels Sprouts Soup
(adapted from The Old Farmer’s Almanac… (almanac.com)
INGREDIENTS
4 tablespoons butter
1 medium onion, chopped
1 clove of garlic, minced
3 tablespoons all-purpose flour
1/2 cup milk
1 cup cream
5 cups chicken stock
5 cups cooked brussels sprouts, finely chopped
salt and freshly ground black pepper, to taste
crumbled cooked bacon or diced, smoked ham, for garnish (shredded cheddar on top is also nice)
INSTRUCTIONS
In a soup pot over medium heat, melt butter. Add onion and cook until soft. Add garlic, be careful not to brown it. Sprinkle in flour and stir until blended. Slowly add milk and cream and stir until smooth. Add stock and brussels sprouts. Simmer for 10 minutes, uncovered. Do not boil. Taste, then season with salt and pepper. Garnish with bacon or ham.
YIELD:
Serves 4-6
