Brussels sprouts soup is perhaps not the first festive soup recipe to spring to mind when 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 during the festive season because it has a marvellous flavor.
This recipe is really simple and anybody can make it. The following recipe, which serves six, can be made even more exciting by including some chopped cooked bacon. Overcooked Brussels sprouts smell bad because they release sulphur compounds so just cook them lightly.
What You Need:
1 vegetable stock cube
15 grams butter
2 tablespoons sunflower oil
500 grams Brussels sprouts
600 ml boiling water
100 ml creme fraiche
1 chopped onion
Ground nutmeg, salt and black pepper
How To Make It:
Trim and halve all the sprouts apart from three. Saute the onion in the oil in a pan over a moderate heat for about ten minutes. Stir the onion occasionally and cook it until it is pale golden. Add the halved Brussels sprouts and cook for five more minutes.
Pour the water into the pot and stir in the vegetable stock cube. Bring the soup to a boil and turn down the heat. Simmer it for eighteen minutes or until the vegetables are soft. Take the pot off the heat so the soup can cool a bit.
Use a food processor, hand blender or blender to puree the soup until it is smooth, then put it back in the pan. Stir in the creme 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 reserved sprouts. Cook them for a few minutes. Pour the soup into six bowls and top them with the sauteed sprouts. Serve immediately.
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