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Brussels Sprouts Soup Recipe

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"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.
TOTAL TIME: Prep: 30 min. + cooling
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. + cooling
MAKES: 4-6 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Brussels Sprouts Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Oct. 1, 2011

Delicious! Even my kids likes it.

MY REVIEW
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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