Gardening with Ciscoe ( www.ciscoe.com ) Recipes

index first previous next last

Brussels Sprouts Soup

  • 1 medium onion, chopped
  • 1 medium potato, peeled and cubed
  • 2 TBLS butter or margarine
  • 1 pound fresh brussels sprouts, quartered
  • 3 cups chicken broth
  • 1/2 to 1 tsp salt
  • 1/4 to 1/2 tsp curry powder
  • 1/8 tsp pepper
  • 1 egg yolk
  • 1/4 cup whipping cream (oh la la!)
  • Sour cream and paprika, optional

In a large saucepan, saute onion and potato in butter until onion is tender. Add brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. Puree in small batches in a blender or food processor; return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.

Yield: 4-6 servings.

From "Tastes of Home" magazine.

Don't forget to eat your Brussels Sprouts!  ~ Ciscoe