Cream of Brussels
Sprouts Soup Recipe Created by Ruth Paget
I
steam Brussels sprouts for 30 minutes to cook them for this recipe. A topping of crisp, fried bacon tastes great
on this soup, but is not necessary.
You
will need an immersion blender to make this recipe.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-16
Brussels sprouts that have been steamed for 30 minutes
-1
(32-ounce) container chicken broth
-32
ounces water
-1/4
cup quinoa flour
-1
cup cream
Steps:
1-Sauté
onions and garlic in olive oil for 5 minutes in a soup pot.
2-Add
Brussels sprouts, chicken broth, water, and quinoa flour to the soup pot.
3-Bring
soup to a boil and let boil for 30 minutes.
4-Let
soup cool. Insert an immersion blender
and purée the soup to a smooth consistency.
5-Reheat
the soup and stir in the cream.
Serve
with crumbled crackers.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
