BRUSSELS SPROUTS SOUP
I know most people hate this veggie, but the kids and I adore it. If you love your sprouts you'll love this creamy soup, which so easy to make. Go on give it a try!!
Provided by Tisme
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 268.1, Fat 12.8, SaturatedFat 6.5, Cholesterol 32.4, Sodium 443.4, Carbohydrate 29.6, Fiber 6.9, Sugar 9.3, Protein 13.1
BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS
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
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
BRUSSELS SPROUTS SOUP RECIPE (EUROPEAN STYLE)
Brussels Sprouts Soup is an amazing dish that can be served from the end of summer throughout the cold winter months. It's very easy to make and tastes delicious. It can be served chunky or creamy, depending on your preferences, and accompanied with a piece of crusty bread.
Provided by Edyta
Categories Soup
Number Of Ingredients 12
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).
Nutrition Facts : Calories 264 kcal, Carbohydrate 35 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 853 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
CREAMY BRUSSELS SPROUTS AND CHEESE SOUP
Make and share this Creamy Brussels Sprouts and Cheese Soup recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, melt butter; sautee onions and garlic in butter until onions are translucent -- about 5 minutes. Add broth and sprouts; cover and simmer for about 15 minutes or until sprouts are very tender.
- Add milk, half and half, salt, pepper, paprika, parsley, and cheese. Stir until heated through and cheese is melted.
- Puree in blender/food processor (in batches, if necessary) and serve.
Nutrition Facts : Calories 333.3, Fat 23.4, SaturatedFat 14.5, Cholesterol 70.6, Sodium 324.1, Carbohydrate 20.7, Fiber 6.2, Sugar 1.4, Protein 14.5
CREAMY BRUSSELS SPROUTS
Add garlic, shallot, cayenne and nutmeg to these Brussels sprouts to make them irresistible.
Provided by Food Network
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.
GERMAN BRUSSELS SPROUTS SOUP
Make and share this German Brussels Sprouts Soup recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 162.9, Fat 8.3, SaturatedFat 4.5, Cholesterol 46.2, Sodium 374.9, Carbohydrate 17.6, Fiber 3.5, Sugar 4, Protein 6.1
CREAMY EASY BRUSSELS SPROUTS SOUP
This is quick and easy. Can be doubled. Use vegetable stock if staying away from meats. Add a couple drops of green food coloring for St. Patty's Day. Don't tell the kids they'll love it!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
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.
BRUSSELS SPROUTS SOUP
"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
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 :
EASY GERMAN BRUSSELS SPROUTS SOUP
German Brussels Sprouts Soup is a quick and easy soup dotted with bacon and filled with great flavor.
Provided by Constance Smith - A Good Life Farm
Categories Soups and Stews
Time 40m
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize 1 c, Calories 241 kcal, Carbohydrate 11 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 59 mg, Sodium 882 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g
CAULIFLOWER SOUP WITH CRISPY BRUSSELS SPROUTS AND APPLES
Steps:
- Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.
- Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds. Drain on paper towels and season with fleur de sel.
- To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper. Drizzle with the smoked olive oil.
CREAMY BRUSSELS SPROUTS SOUP
This recipe is from Ms. Sarah Whitley in the Recipes from the Heart Cookbook. We enjoyed many tasty dishes courtesy of Ms. Whitley and her staff at the Fellowship Center. While I cannot stand this vegetable, there are those in our family that love it.
Provided by CindiJ
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 245.7, Fat 13.8, SaturatedFat 7.8, Cholesterol 82.8, Sodium 1234.7, Carbohydrate 23.7, Fiber 6, Sugar 4.7, Protein 9.8
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!
Nutrition Facts : Calories 122 kcal, Carbohydrate 13 g, Cholesterol 19 mg, Fiber 4 g, Protein 5 g, SaturatedFat 4 g, Sodium 1040 mg, Sugar 4 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Rinse and cut off ends of Brussels sprouts, discard the ends. Then place them into a medium-size pot filled with 1 cup of water. Cover and bring to a boil, then simmer on low heat for about 3 to 5 minutes, or until they are tender enough for you to easily slide a fork through one.
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