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 !
- ¾ pound small Brussels sprouts
- salt to taste
- 3 tablespoons unsalted butter
- 1 leek, white and light green parts only, rinsed well and thinly sliced, or 1 medium onion, thinly sliced
- 1 rib celery sliced
- freshly ground white pepper to taste
- pinch of freshly grated nutmeg
- 1 large baking potato, peeled and cubed
- 8 cups beef broth, preferably homemade
- 3 cups water
- 1 cup milk
- ½ cup heavy (or whipping) cream
- 2 large egg yolks
- Prepare the Brussels sprouts: remove any damaged outer leaves and trim the base.
- Remove 6 sprouts and cook them in plenty of boiling salted water for 10 minutes.
- Plunge the sprouts into cold water to stop them from cooking, drain, and reserve for garnish.
- Melt the butter in a large soup pot over medium heat.
- Add the remaining sprouts, the leek, and celery; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes.
- Season with salt, pepper, and nutmeg.
- Add the potato and pour in the stock, water, and milk.
- Simmer the soup, uncovered, until the Brussels sprouts are very tender, about 45 minutes.
- Let the soup cool slightly and puree in batches in a blender or food processor.
- Return the puree to the soup pot and bring to a quick boil.
- Remove from the heat.
- In a small bowl, mix together the cream and egg yolks.
- Mix in a ladleful of the hot soup and stir the egg mixture into the soup.
- Taste and adjust the seasoning.
- If the soup seems too thick, add a little more milk.
- Quarter the reserved Brussels sprouts lengthwise and reheat them gently in the soup.
- Do not let the soup boil or it will curdle.
Community content is available under CC-BY-SA unless otherwise noted.