Brussels Sprouts Soup Recipe

4.5 4 5
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Brussels Sprouts Soup Recipe

Read Reviews
4.5 4 5
Publisher Photo
"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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + cooling

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

Directions

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. Yield: 4-6 servings.
Originally published as Brussels Sprouts Soup in Taste of Home December/January 1999, p53

Nutritional Facts

1 cup: 149 calories, 9g fat (5g saturated fat), 59mg cholesterol, 726mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 5g protein.

  • 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
  1. 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.
  2. 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. Yield: 4-6 servings.
Originally published as Brussels Sprouts Soup in Taste of Home December/January 1999, p53

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jennysloan User ID: 8935622 254271
Reviewed Sep. 18, 2016

"I made this today and used 4 large new potatoes with skins on instead, added bacon grease to the saute, and added crumbled bacon to the garnish. I used greek yogurt instead of sour cream. I did not let it cool at all and used an emersion blender instead. I think I used more salt to taste than the recipe called for. Was able to eat right away. Took a total of a half hour and was delicious!"

MY REVIEW
amywa65 User ID: 8611558 237083
Reviewed Nov. 10, 2015

"This was super easy to make, especially with an immersion blender, and delicious! I sprinkled a little bit of paprika in, but did not try the sour cream. It is creamy enough without it."

MY REVIEW
Karengiglam User ID: 6246466 84105
Reviewed Oct. 1, 2011

"Delicious! Even my kids likes it."

MY REVIEW
klinecook User ID: 1021908 69573
Reviewed Dec. 5, 2010

"Took way too much time b/c you have to let the soup cool to room temperature. I used my food processor instead of a blender. Is average on taste."

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