Photo by Diane Dobry

Serving suggestion: Cheese soufflé with Brussel Sprout Cream Soup and Vouvray (Chenin Blanc) wine

BRUSSEL SPROUT SOUP (creamy version)

Original (chunky) recipe I based this on came from Eating European

I changed it to suit my needs and tastes but many ingredients are the same:


(1)Leek—clean and slice the white part, and mince in a food processor.

(1) celery stalk rough cut (to be minced in food processor with carrot and parsnip

(2) carrots cleaned, peeled, and rough cut to prepare for food processor

(1) parsnip cleaned, peeled and rough cut to be minced in food processor with carrots and celery

(2) potatoes peeled and diced.

1 ½ cup Brussel sprouts, cleaned, cut in half, and shredded in food processor

2 T extra virgin olive oil, ghee (butter), and/or bacon grease (optional). Since bacon and Brussel sprouts go so well together, the bacon grease adds nice flavor.

¼ tsp. garlic paste or Better-than-Boullion Roasted Garlic base. 

2 ½ cups chicken or vegetable broth or water with Chicken stock paste

Salt and pepper to taste

Maggi seasoning – which Is optional, but I substituted soy sauce and Worcestershire to taste. About ½ tsp total.

½ cup heavy cream OR milk and sour cream (the tangy flavor enhances the soup), or non-dairy milk (I choose Good Karma Flax Milk).

Prepare vegetables by cleaning, chopping and processing as directed above.

In a large pot with a lid or a Dutch oven, heat pot and add oil/ghee/bacon grease. When pot is hot and oil still cool, add the minced leeks, sprinkle with pinch of salt, and stir until softened, about 3 minutes.

Then add carrots, celery and parsnips to the pot. Sprinkle with pinch of salt and cook about 5 minutes. 

Add shredded Brussel sprouts and diced potatoes, add liquids and drop garlic paste into the liquid.  Cook about 30 minutes until veggies are soft.  If liquid is low add water and continue to cook, stirring to blend. 

Pour cream or milk into a 1-cup measuring cup. 

Remove pot from heat and ladle about ¼ to 1/3 of the ingredients into a blender. Keep the center cap out of the top and cover loosely with a towel to vent steam but prevent splattering from the top when blending. I use a strong blender with several levels. First I use the food chopping button, then medium to high blending.  If that is not affecting the contents, pulse the mixture until the high speed can blend it smooth.  The mixture will be thick.

Pour the blended soup vegetables into a bowl with about 1/3 of the milk and add a few drops each of the soy sauce and Worcestershire sauce (to taste).  Add sour cream, salt and pepper to taste. 

Continue to do blend and mix the soup with the milk and seasoning until all vegetables have been blended (for a completely creamy soup). If you prefer some chunky soup, try Edyta’s recipe from Eating European.