Cream of Brussel Sprout Soup
Category: Soups
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Serves/Makes: 6
Ready in: 30-60 minutes
- 3 cups chicken stock
- 4 cups Brussels sprouts
- 6 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 pinch ground nutmeg
- 1/2 cup heavy cream
- 2 drops Tabasco (or to taste)
- salt and pepper, to taste
Bring the chicken stock to a boil in a large saucepan. Meanwhile, trim the outer leaves from the brussels sprouts and with a sharp knife, cut an "x" in the bottom of each stem. Add the sprouts to the broth and cook for 10 minutes or until very tender. Remove the sprouts from the broth using a slotted spoon and place them in a blender. Process until smooth, scraping down the sides as needed. Set the broth aside. Melt half of the butter in a saucepan over medium heat. Stir in the flour and mix well. While stirring, slowly add the broth from cooking the brussels sprouts. Let simmer, stirring frequently, for 5 minutes. Add the sprout puree, milk, and nutmeg. Mix well and let simmer for 5 more minutes. Stir in the heavy cream, tabasco, and salt and pepper. Heat through (do not let it boil). Stir in the remaining butter. When melted, serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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