Description Edit

A nice creamy sprout soup straight from Brussels. Requires average cooking skills and the result will make up for any bother you might have making it !

Ingredients Edit

Directions Edit

  1. Prepare the Brussels sprouts: remove any damaged outer leaves and trim the base.
  2. Remove 6 sprouts and cook them in plenty of boiling salted water for 10 minutes.
  3. Plunge the sprouts into cold water to stop them from cooking, drain, and reserve for garnish.
  4. Melt the butter in a large soup pot over medium heat.
  5. Add the remaining sprouts, the leek, and celery; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes.
  6. Season with salt, pepper, and nutmeg.
  7. Add the potato and pour in the stock, water, and milk.
  8. Simmer the soup, uncovered, until the Brussels sprouts are very tender, about 45 minutes.
  9. Let the soup cool slightly and puree in batches in a blender or food processor.
  10. Return the puree to the soup pot and bring to a quick boil.
  11. Remove from the heat.
  12. In a small bowl, mix together the cream and egg yolks.
  13. Mix in a ladleful of the hot soup and stir the egg mixture into the soup.
  14. Taste and adjust the seasoning.
  15. If the soup seems too thick, add a little more milk.
  16. Quarter the reserved Brussels sprouts lengthwise and reheat them gently in the soup.
  17. Do not let the soup boil or it will curdle.
Community content is available under CC-BY-SA unless otherwise noted.