Germanbrusselssproutssoup Recipes

EASY GERMAN BRUSSELS SPROUTS SOUP

Steps:

• To begin, prepare your Brussels sprouts by cutting off the stem and then cutting the sprout in half.
• Cook the onion and bacon together in a Dutch oven until they onion is just slightly translucent.
• Add in the Brussels sprouts. Cook these over medium low heat until the Brussels sprouts are tender.
• When the Brussels sprouts are cooked, scoop half of the mixture out into a dish.
• Add the broth, cream, salt, pepper and nutmeg.
• Using an immersion blender, blend the soup until it is fairly smooth.
• Add the reserved Brussels sprouts mixture back to the pot, along with the parsley.
• Let the soup simmer for just a minute.
• Enjoy!

GERMAN BRUSSELS SPROUTS SOUP

Steps:

• In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.
• Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).
• In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
• Serve.

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.

BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS

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.