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 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
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.
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
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 SPROUT ROASTED GARLIC SOUP
This is a take on my Recipe #54632. Using roasted garlic to really kick it up. No flour making this gluten free. A great way to use the leftover Brussels sprouts. Yes you can use broccoli, or spinach for just as wonderful results.
Provided by Rita1652
Categories Spinach
Time 50m
Yield 6-10 serving(s)
Number Of Ingredients 16
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.
SARASOTA'S CREAMY BRUSSELS SPROUTS SOUP
Don't think that a creamed soup is just for those cold Fall and Winter months. Serve this with a fresh grilled "veggie" sandwich or a nice fresh summer salad. Soup and salad or soup and sammies are great light summer time meals. If you don't want a full sandwich, serve some open face baguettes topped with olive tapenade, fresh tomato topping, artichoke and spinach topping, or simply melted cheese. Or try some antipasto skewers, lightly grilled, Recipe #420089. Makes for a light dinner. Add some grilled bread and a perfect light summertime dinner. And if you happen to not like the summer heat, make it in the evening when it is cool. It doesn't take long and just refrigerate ... it is ready when you are.
Provided by SarasotaCook
Categories < 60 Mins
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Base -- In a large pot, add the butter and melt on medium heat. Then add the onion, fennel, leek and garlic and saute 3-4 minutes. Add in the brussels sprouts and cook 1-2 minutes until well combined. Add in the flour and mix well and cook an additional minute or two.
- Liquid -- To the fennel and brussels sprouts, add the white wine to deglaze the pan stirring well and then slowly add in the broth. Add in the nutmeg, just a pinch, you can always add more. Also add the rosemary, salt and pepper, again -- go easy, you can always add more. Cook another 5 minutes.
- Puree -- I like to use my immersion blender right in the pot, but you can always transfer a few cups at a time and puree in a blender. I like a little texture so I don't puree it until it is completely smooth, but that decision is up to you. If you use a blender, return to the pot once pureed and add the cream, a little at a time until you get the consistency you like.
- Now - depending on how thick you like your soup, you can always add a little extra flour to the cream as you add it to the soup and it will thicken the soup as it comes back up to a boil. I don't like mine too thick. Go easy, you don't want it too thick, just a little at a time.
- Finish -- Make sure you bring to a low boil and then reduce and just simmer for a few minutes until ready to serve.
- Garnish and Serve -- I like a toasted baguette with a tomato topping or an olive tapenade, but even just some gooey melted cheese baguettes are great. And some chopped chives and squeeze the lemon over the soup for a fresh taste.
Nutrition Facts : Calories 325.7, Fat 19.4, SaturatedFat 11.2, Cholesterol 56, Sodium 1065.7, Carbohydrate 28.5, Fiber 6.9, Sugar 5.7, Protein 11.6
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
CREAM OF BRUSSELS SPROUTS SOUP
Make and share this Cream of Brussels Sprouts Soup recipe from Food.com.
Provided by TishT
Categories Greens
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
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