CREAM OF BRUSSELS SPROUT ROASTED GARLIC SOUP

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Cream of Brussels Sprout Roasted Garlic Soup image

This is a take on my Recipe #54632. Using roasted garlic to really kick it up. No flour making this gluten free. A great way to use the leftover Brussels sprouts. Yes you can use broccoli, or spinach for just as wonderful results.

Provided by Rita1652

Categories     Spinach

Time 50m

Yield 6-10 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
1/4 cup grated carrot
14 roasted garlic cloves, mashed and rough chopped, divided
3 cups spinach or 3 cups broccoli
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dried parsley
6 cups chicken broth or 6 cups vegetable broth
hot pepper sauce
salt
1 cup cream or 1 cup milk
fresh parsley
butter
lots of fresh grated black pepper

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.

*** Explore more Cream Of Brussels Sprout Roasted Garlic Soup Recipes »

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