cream of brussels sprout soup!!

These past couple days in Portland have been so beautiful! The sun has been shining and the air has been nice and crisp. It’s weird, for me, when the sun is out, I automatically want to be more productive and today, that is exactly what I did. I woke up, made some breakfast, did my household chores and then set out to run some errands. I made the mistake of not wearing a jacket, however, and when I got home a few hours later, I was still feeling a little chilled. Nothing beats soup when you’re feeling chilly, but for some reason, the sunshine made me feel as if making soup was inappropriate. Maybe I’m crazy. I opened my fridge to see what I had to make for lunch, and saw that I had a surplus of brussels sprouts and decided that a nice green soup didn’t seem wrong on a sunny day, in fact, it seemed oh so right. The soup I made, although loaded with veggies, isn’t the healthiest, so I made a small batch – 2 portions – and served it with some saltines. It was perfect.

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What you need:

  • 1/2 lb brussels sprouts, chopped
  • 1/4 onion, chopped
  • 1 tbs shallot
  • 1 tbs butter
  • 1/2 tsp salt
  • 1/2 cup chicken stock
  • 1/8 cup heavy cream
  • Pepper, to taste

In a medium sized saucepan, melt butter over medium heat. Add onions and cook until transparent, about 3 mins. Add in brussels sprouts and salt and cook until sprouts turn bright green, about 2 mins. Pour in your chicken stock, add shallots and bring to a boil. Partially cover and reduce heat to keep a steady simmer for about 10 mins or until sprouts are super soft. Transfer soup from saucepan into blender and beat until smooth. Add heavy cream. Portion out into bowls and top with pepper, to taste and crackers on the side.

ENJOY!

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Comments

  1. Yum! I love brussel sprouts. Thanks for a new idea!

  2. Funny. In Florida, I’m more productive indoors when it’s rainy out. I’m frantically gardening when it’s sunny…and not a thousand degrees. But, I’ll tell you, this soup sounds and looks incredible! Yum. I’ve never had a Brussels sprout soup.

  3. Could you substitute heavy cream for low fat milk?

    • yeah, it’ll just be more rich!

      • Thanks! I’m going to make it got some friends tonight 🙂

      • awesome. let me know how it turns out!

      • I ended up using heavy cream, I couldn’t resist! I don’t have a blender so I used an immersion blender, it wasn’t nearly as pretty as yours but it tasted great and my guests loved it!

        P.s. I love your blog! I’m a self taught cook and I enjoy the simpleness of your recipe’s (and your tagline is great, I can definitely relate!)

      • i’m glad it turned out well! also – thanks for reading/enjoying my blog! i think keeping it simple is best – if you’re trying to make food, why would you want to read a whole essay before the recipe! HAHA ❤

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