Brussels sprout soup
Brussels sprout soup is a delicious and very autumnal soup that's also incredibly easy to make. This recipe doesn't involve broth or long-cooking meat.
Preparation time: 1 hour 20 minutes Number of servings: about 2 kg of soup In 100 g of soup: Energy value 59 kcal Carbohydrates 7 g - Including sugars 1 g Protein 1 g Fat 3 g Diet: low-sugar, vegetarian.
- fresh Brussels sprouts 500 g
- water 1 liter
- carrots 200 g
- parsley root 100 g
- potatoes 400 g
- white part of leek 150 g
- clarified butter 40 g
- wheat flour 20 g
- whipping cream 30% 100 ml
- 2 handfuls of fresh dill
- salt and marjoram 1 flat teaspoon each
- half a flat teaspoon of pepper
- nutmeg - you can omit 1/4 flat teaspoon
Brussels sprout soup
Read the entire recipe first to be able to plan your work and gather the ingredients.
Prepare the soup in one pot, without the need to sauté the leek in a separate pan. In a large, heavy-bottomed pot, add 40 grams of clarified butter or, if desired, 4 tablespoons of vegetable oil for frying. Set the heat to medium or slightly lower.
Cut off the root end and the part with the forked leaves, then remove the first, dark layer. Thoroughly wash a leek weighing up to 150g, pat dry, and then chop it. Place the chopped leek in a pot of heated oil. Sauté uncovered over low heat for about 5-8 minutes, just until translucent.
Tip: You can substitute the leek for the same amount of onion. I recommend sweet onion.
Wash, peel, and finely dice 200 grams of carrots and 100 grams of fresh parsley root. Then, add them to the pot with the sautéed leek. Stir everything together and cook for another five minutes, still uncovered.
After this time, pour one liter of water, preferably boiling water, into the pot to avoid long waits for the ingredients to boil. Immediately add half a level teaspoon of freshly ground pepper and one level teaspoon of salt, along with 400 grams of peeled and diced potatoes. Cover the soup with a lid. Simmer for 5-8 minutes, until the vegetables are almost tender.
Remove any damaged outer leaves from 500g of Brussels sprouts and trim any protruding stems. I don't cut larger ones into smaller pieces, but you can do so to ensure all the sprouts are similar in size and cook at the same time. So, cut larger ones in half and leave smaller ones whole. Add 2 handfuls of freshly chopped dill to the pot. Stir everything together, cover with a lid, and cook for 10–15 minutes, or until the sprouts are tender.
Mix 100 ml of room-temperature heavy cream with 20 g of flour and 1 tablespoon of the hot stock from the pot. Whisk thoroughly to avoid lumps. Add 1/4 teaspoon of nutmeg, if using, and 1 teaspoon of marjoram. Pour everything into the pot, stir, and bring to a boil. Simmer for another 2 minutes.
After removing the pot from the heat, check the soup's flavor and decide whether you want to season it with salt or pepper. Brussels sprout soup is best served with fresh bread.
Enjoy your meal.
