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.
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
Reviews
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!
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.
Delicious! Even my kids likes it.
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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