BRUSSELS SPROUTS SOUP RECIPE (EUROPEAN STYLE)
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
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 WITH ONION
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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
CARAMELIZED ONION-PECAN BRUSSELS SPROUTS
Caramelized onion, pecans and Brussels sprouts make a delicious side dish for your fall meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h35m
Yield 8
Number Of Ingredients 6
Steps:
- Cut Brussels sprouts in half; cut each half crosswise into thin slices. Place sprouts and onion in separate resealable food-storage plastic bags; seal bags. Refrigerate 8 hours.
- In large heavy skillet, melt butter over medium-high heat. Cook pecans in butter 5 minutes, stirring frequently, until toasted. Remove from skillet.
- Add onion to skillet. Cook 15 minutes, stirring occasionally, until caramel colored. Add Brussels sprouts and toasted pecans. Cook about 3 minutes, stirring frequently, until sprouts are tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 180, Carbohydrate 9 g, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg
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