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 :
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
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 SPROUT RISOTTO WITH LEMONY WHITE BEANS
Steps:
- Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
- Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
- Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
- In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.
RUSSIAN BRUSSELS SPROUTS SOUP
From a very old book of recipes for two people. According to the text, "The fresh sour cream is a must to bring out the delicate flavor of the Brussels sprouts. Be sure to pass the pepper mill."
Provided by lecole54
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and trim the Brussels sprouts. Cut a crosswise incision ½ inch deep in bottom of sprouts and sauté them for 5 minutes in butter.
- Add heated stock and potatoes (the latter cut in ½-inch dice, lightly sprinkled with salt and pepper).
- Bring to boil, lower heat, cover and simmer 20 minutes.
- Adjust seasonings with salt and pepper, and garnish with minced fresh parsley or dill and dollops of sour cream.
Nutrition Facts : Calories 405.1, Fat 13.7, SaturatedFat 8, Cholesterol 30.5, Sodium 1318.4, Carbohydrate 60.8, Fiber 11.5, Sugar 6, Protein 15.2
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.
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
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