Brussels Sprouts Soup With Caramelized Onions Recipes

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BRUSSELS SPROUTS SOUP RECIPE (EUROPEAN STYLE)



Brussels Sprouts Soup Recipe (European Style) image

Brussels Sprouts Soup is an amazing dish that can be served from the end of summer throughout the cold winter months. It's very easy to make and tastes delicious. It can be served chunky or creamy, depending on your preferences, and accompanied with a piece of crusty bread.

Provided by Edyta

Categories     Soup

Number Of Ingredients 12

1 Leek (Cleaned and chopped)
2 stalks Celery (Chopped)
3 Carrots (Medium, chopped)
4 Yellow Potatoes (Medium, chopped)
1 Parsnip (Whole or chopped)
3 cups Brussels Sprouts (Cleaned, outer leaves removed, whole or cut in half)
2 tbsp Extra Virgin Olive Oil or Butter (+ optional more Extra Virgin Olive Oil for drizzling to finish up the soup)
5 cups Broth (Chicken or vegetables)
1/2 cup Heavy Cream
Lemon juice (Optional, few drops into each bowl to enhance a flavor)
Salt & Pepper (To Taste)
Maggi Seasoning (Optional to taste)

Steps:

  • Peel and chop carrots;
  • Clean and chop your leek;
  • Peel and cube the potatoes;
  • Clean and chop celery;
  • Peel the parsnip (I use it whole and discard it at the end of cooking, but feel free to chop it like carrots and leave it in the soup);
  • Wash your Brussels sprouts, discard outer leaves, gently trim the ends (you can leave them whole or cut them in halves, making sure that stem is intact so they don't fall apart in the soup).
  • In a Dutch Oven or other pot with a lid, heat up butter or olive oil;
  • Add leeks and cook for about 3 minutes, until softened;
  • Add carrots and celery and cook for another 3-4 minutes;
  • Add Brussels Sprouts, potatoes and parsnip;
  • Pour in the broth, cover and cook for about 20-25 minutes, until all the veggies are cooked.
  • Pour the cream into a cup and slowly add some of the soup broth to temper the cream;
  • Once you have a full cup of liquid, pour it over into the pot;
  • Check for seasoning and adjust with salt and pepper;
  • Garnish with parsley and serve with crusty bread.
  • For an extra flavor's boost add a few drops of freshly squeezed lemon juice, a drizzle of extra virgin olive oil, and a few drops of Maggie seasoning (all of which are optional).

Nutrition Facts : Calories 264 kcal, Carbohydrate 35 g, Protein 6 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 853 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS



Brussels Sprouts Soup with Caramelized Onions image

I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.

Provided by carenough2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
3 onions, thinly sliced
1 tablespoon sugar
1 pound Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
4 cups chicken stock
salt and ground black pepper to taste
½ cup sour cream
4 dashes hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

  • Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
  • Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
  • Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
  • Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g

BRUSSELS SPROUTS WITH ONION



Brussels Sprouts With Onion image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 pint Brussels sprouts (about 3/4 pound)
Salt to taste
2 tablespoons butter
2 tablespoons minced onion
1/4 teaspoon ground cumin
Freshly ground pepper to taste

Steps:

  • Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
  • Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
  • Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 227 milligrams, Sugar 2 grams, TransFat 0 grams

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