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Brussels Sprouts Soup

 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.
4-6 ServingsPrep: 30 min. + cooling


  • 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


  • 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.

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Brussels Sprouts Soup (continued)

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.