Enjoy 20% off with a $60 purchase on our alpaca fleece products this week. 

Order Your Almanac Today!

Cream of Brussels Sprouts Soup

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Serves 4-6
Category
Soups, Stews, Chowders
Vegetables
Course
Soup
Preparation Method
Saute
Simmer
Sources
Soups, Chowders, and Stews
Print Friendly and PDF

This Cream of Brussels Sprouts Soup is an easy, satisfying meal. Add bacon for a delicious topper. Trim the Brussels sprouts of any discolored outer leaves and cut an “x” in their bases before cooking. Boil or steam them whole until just tender. Serve with hearty bread for a complete and filling meal.

 

Ingredients
1/4 cup (1/2 stick) butter
2 shallots, chopped
3 tablespoons all-purpose flour
1 cup light cream
1/2 cup milk
5 cups chicken stock
4 cups chopped cooked brussels sprouts
salt and freshly ground black pepper, to taste
crumbled cooked bacon or bacon bits, for garnish
Instructions
  1. In a soup pot over medium heat, melt butter. 
  2. Add shallots and cook until soft. 
  3. Sprinkle in flour and stir until blended. 
  4. Slowly add cream and milk and stir until smooth. 
  5. Add chicken stock and Brussels sprouts. 
  6. Simmer for 10 minutes, uncovered. Do not boil. 
  7. Taste, then season with salt and pepper. 
  8. Garnish each serving with bacon.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

terry back (not verified)

5 years 8 months ago

Half and Half contains about 18 per cent of fat
light creams contain about 18 to 30 per cent of fat
heavy cream contains 36 to 40 per cent of fat
What cream are you talking about????????????????????????????

The Editors

5 years 8 months ago

Hi, Terry. You can use any kind of cream that suits your taste, though not heavy cream.

Thanks, I will definitely try this recipe, Love brussels sprouts.