Cream of Brussels Sprouts Soup

Cream of Brussels Sprouts Soup Recipe from Belgium

Region / culture: Belgium | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Cream of Brussels Sprouts Soup is a delicious and creamy soup that is perfect for the fall and winter months. This soup is packed with flavor and nutrients, making it a comforting and satisfying meal.

History

Brussels sprouts have been cultivated in Belgium since the 16th century, hence the name "Brussels" sprouts. This vegetable gained popularity in the United States in the 20th century and has since become a staple in many households. Cream of Brussels Sprouts Soup is a modern twist on this classic vegetable, combining the earthy flavor of Brussels sprouts with the richness of cream and butter.

Ingredients

0.75 lb (340 g) small brussels sprouts
salt, to taste
3 tbsp unsalted butter
1 leek, white and light green parts only, rinsed well and thinly sliced, or 1 medium onion, thinly sliced
1 rib celery, sliced
freshly ground white pepper, to taste
pinch of freshly grated nutmeg
1 large baking potato, peeled and cubed
8 cups beef broth, preferably homemade
3 cups water
1 cup milk
0.5 cup heavy (or whipping) cream
2 large egg yolks

How to prepare

Prepare the Brussels sprouts: remove any damaged outer leaves and trim the base.
Remove 6 sprouts and cook them in plenty of boiling salted water for 10 minutes.
Plunge the sprouts into cold water to stop them from cooking, drain, and reserve for garnish.
Melt the butter in a large soup pot over medium heat.
Add the remaining sprouts, leek, and celery; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes.
Season with salt, pepper, and nutmeg.
Add the potato and pour in the stock, water, and milk.
Simmer the soup, uncovered, until the Brussels sprouts are very tender, about 45 minutes.
Let the soup cool slightly and puree it in batches in a blender or food processor.
Return the puree to the soup pot and bring it to a quick boil.
Remove from the heat.
In a small bowl, mix together the cream and egg yolks.
Mix in a ladleful of the hot soup and stir the egg mixture into the soup.
Taste and adjust the seasoning.
If the soup seems too thick, add a little more milk.
Quarter the reserved Brussels sprouts lengthwise and reheat them gently in the soup.
Do not let the soup boil or it will curdle.

Variations

Add crispy bacon or pancetta for a smoky flavor.
Stir in grated Parmesan cheese for added richness.
Garnish with chopped fresh herbs such as parsley or chives.

Cooking Tips & Tricks

Be sure to trim the base of the Brussels sprouts and remove any damaged outer leaves before cooking.

- Cooking the Brussels sprouts in boiling salted water before adding them to the soup helps to enhance their flavor and texture.

- Pureeing the soup in batches ensures a smooth and creamy consistency.

- Be careful not to let the soup boil after adding the cream and egg yolks, as this can cause the soup to curdle.

Serving Suggestions

Serve Cream of Brussels Sprouts Soup hot with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup uncovered to allow the flavors to meld together.

- Puree the soup in batches for a smooth and creamy consistency.

- Be careful not to let the soup boil after adding the cream and egg yolks to prevent curdling.

Ingredient Substitutions

Use vegetable broth instead of beef broth for a vegetarian version of this soup.

- Substitute half-and-half for the milk and cream for a lighter version of the soup.

- Use olive oil instead of butter for a dairy-free option.

Make Ahead Tips

Cream of Brussels Sprouts Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Cream of Brussels Sprouts Soup with a drizzle of cream, a sprinkle of freshly ground black pepper, and the reserved Brussels sprouts for an elegant presentation.

Pairing Recommendations

Serve Cream of Brussels Sprouts Soup with a crisp white wine such as Chardonnay or Sauvignon Blanc for a perfect pairing.

Storage and Reheating Instructions

Store any leftover Cream of Brussels Sprouts Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Cream of Brussels Sprouts Soup contains approximately 250 calories.

Carbohydrates

Each serving of Cream of Brussels Sprouts Soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of Cream of Brussels Sprouts Soup contains approximately 15 grams of fats.

Proteins

Each serving of Cream of Brussels Sprouts Soup contains approximately 6 grams of proteins.

Vitamins and minerals

Cream of Brussels Sprouts Soup is rich in vitamins C and K, as well as minerals such as potassium and manganese.

Alergens

This recipe contains dairy (butter, milk, cream, egg yolks) and may not be suitable for those with dairy allergies.

Summary

Cream of Brussels Sprouts Soup is a nutritious and delicious soup that is rich in vitamins and minerals. It is a great way to enjoy the health benefits of Brussels sprouts in a comforting and satisfying dish.

Summary

Cream of Brussels Sprouts Soup is a creamy and comforting soup that is perfect for the fall and winter months. Packed with flavor and nutrients, this soup is sure to become a new favorite in your household. Enjoy the earthy flavor of Brussels sprouts in a rich and satisfying dish that is perfect for any occasion.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Cream of Brussels Sprouts Soup. It was many years ago, when I was just a young girl, watching my mother prepare dinner in our cozy kitchen. She had a worn and weathered cookbook that she had inherited from her own mother, and it was filled with all sorts of delicious recipes from generations past.

On this particular evening, my mother was flipping through the pages of the cookbook, searching for inspiration for our meal. As she turned the pages, a yellowed and stained piece of paper fell out and fluttered to the floor. I picked it up and handed it to her, curious to see what it was. She looked at it for a moment, a smile spreading across her face.

"This," she said, holding up the piece of paper, "is a recipe for Cream of Brussels Sprouts Soup. It's one of my favorites, and I learned how to make it from your grandmother."

I was intrigued. Brussels sprouts were not something I particularly enjoyed, but I trusted my mother's judgment when it came to food. She began gathering the ingredients, her hands moving with practiced ease as she chopped and measured and stirred. The kitchen was filled with the warm and comforting scents of onions and garlic, as the soup simmered on the stove.

As we sat down to eat, I took a hesitant spoonful of the soup. To my surprise, it was delicious. The Brussels sprouts had been transformed into a creamy and velvety concoction, with just the right amount of seasoning to bring out their natural flavors. I couldn't believe how something so humble could be turned into something so sublime.

From that moment on, I was hooked. I begged my mother to teach me how to make the soup, and she happily obliged. Over the years, I made it countless times, tweaking and adjusting the recipe to suit my own tastes. I shared it with friends and family, always met with rave reviews and requests for seconds.

As I grew older, I began to seek out new recipes and techniques, always eager to expand my culinary repertoire. I traveled far and wide, collecting recipes from all corners of the globe. I learned how to make exotic dishes like paella from Spain, sushi from Japan, and curry from India.

But no matter how far I traveled or how many new recipes I tried, the Cream of Brussels Sprouts Soup always held a special place in my heart. It was a comforting reminder of home, of family, of tradition. It was a reminder that sometimes, the simplest ingredients can create the most extraordinary dishes.

And so, as I sit here now, looking back on a lifetime of cooking and eating and sharing meals with loved ones, I am grateful for that worn and weathered cookbook, for the piece of paper that fell out and introduced me to the wonders of Cream of Brussels Sprouts Soup. It may seem like a small thing, but to me, it is a reminder of the power of food to nourish not just our bodies, but our souls as well.