in Soup Recipes

Brussels sprout cream soup

updated

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Ingredients for 6 servings:

  • 2 onions
  • 6 tbsp oil
  • 1 kg Brussels sprouts
  • 2 tbsp flour
  • 1 ¼ liters of broth
  • 1 handful of fresh herbs (parsley, basil, etc.)
  • 200 g crème fraîche
  • some lemon juice
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and trim the onions and Brussels sprouts, then dice the onions. Heat the oil in a pan and sauté the onions until translucent. Add the Brussels sprouts and continue to sauté. Sprinkle the flour over them and sauté briefly. Add the stock, bring to a boil, and simmer for another 20 minutes. Wash the herbs, pat dry, finely chop, and add to the soup. Purée the soup until smooth, stir in the crème fraîche, and season with lemon juice, sugar, salt, and pepper. If you like, you can set some of the Brussels sprouts aside before puréeing and add them back to the soup for a more crunchy texture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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