Cream Of Brussells Sprouts Soup Recipes

BRUSSELS SPROUTS SOUP

Steps:

• Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
• Puree in a food processor or put the soup mixture through a sieve.
• Reheat and serve with swirls of cream.

CREAM OF BRUSSELS SPROUTS SOUP

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends of the Brussels sprouts. Roughly chop the sprouts to similar sizes so they cook evenly; they'll get puréed in the end, so this isn't a beauty contest. Set them aside.
• Trim and roughly chop the celery; peel and roughly chop the shallot or leek.
• Heat the butter in a small pot over medium-high heat. Once it is melted, add the celery and the shallot. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
• Add the chopped Brussels sprouts and stir to combine. Cook, stirring occasionally until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything just to a boil.
• Reduce the heat to maintain a steady simmer, cover partially, and cook until the Brussels sprouts are completely tender about 10 minutes.
• Use a hand-held immersion blender to completely purée the soup. You can also do this in a blender, but just be sure to let the soup cool a bit first, work in batches, and put a kitchen towel over the top of the blender in case the heat of the soup makes it splatter. Be sure to purée the soup a bit longer than you may think is necessary; you want the final product to be as smooth as possible.
• Stir in cream, if you like.
• Serve the soup hot, with a garnish of freshly ground black pepper to taste. Enjoy!

BRUSSELS SPROUTS BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
• In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
• Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

BRUSSELS SPROUTS SOUP

Steps:

• In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. , Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.

RICH AND CREAMY BRUSSELS SPROUTS

Steps:

• Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.

CREAM OF BRUSSELS SPROUT ROASTED GARLIC SOUP

Steps:

• In a large pot melt butter with the oil.
• Saute the onions, carrots and half the garlic for 4 minutes.
• Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
• Add the cream and remaining garlic.
• Blend the soup with an immersion blender or carefully in a blender.
• Pour into bowls top with a dab of butter and lots of fresh grated pepper.
• Garnish with fresh parsley.

CREAM-BRAISED BRUSSELS SPROUTS

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.