Brussels sprouts soup is not the first festive soup recipe to spring to mind whenever you are wondering which starter recipes to make for Christmas day but do not rule it out. Although this soup does not freeze well, it is wonderful to serve throughout the festive season as it is a marvelous flavor. This recipe is really simple and anyone can make it. This recipe, which serves six, can be made more exciting by adding some chopped cooked bacon. Overcooked Brussels sprouts smell bad because they discharge sculpture chemicals so just cook them gently.
Everything You Need:
1 vegetable bouillon cube
1 Tbsp butter
2 Tbsps sunflower oil
1 lb Brussels sprouts
Just over a pint of boiling water
3.5 ounce sour cream or crème fraise
1 chopped yellow or white onion
Ground nutmeg, salt and black pepper
How to Make It:
Trim and halve all of the Sprouts besides three. Stir the onion occasionally and cook it until it is pale gold. Add the halved sprouts and cook for five minutes. Pour the water into the pot and stir in the vegetable stock cube. Bring the soup to a boil and then turn down the heat. Apply it for eighteen minutes or till the veggies are tender. Take the pot off the heat so the soup can cool a little. Use a food processor, Hand blender or blender to puree the soup until its smooth, and then put it back in the pan. Stir in the sour cream or crème fraiche and warm the soup back up. Season it with the salt, black pepper and nutmeg. Melt the butter in a small pot and shred the three allowed How to Trim Brussel Sprouts. Cook them for a few minutes. Pour the soup into six bowls and top them with the sautéed sprouts. Serve immediately.
More Brussels Sprouts Cooking Tips
This is one of those most maligned veggies, for sure, together with cabbage and other vegetables that are unfairly despised simply because you have not had them cooked correctly. Yes sprouts are lovely if you cook them in a way which brings out their natural flavor, and flatters it rather than trying to disguise it.