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Author Notes: I love brussel sprouts and this recipe helps me break away from my normal roasting MO.
Reminiscent of potato leek soup, this soup is creamy and substantial. I like it cold, but it’s also good hot on a cold fall day.
- 20 brussel sprouts
- 3 sprigs unsalted butter
- 1 teaspoon caraway seeds
- 3/4 cup panko breadcrumbs
- 1 medium white onion, sliced
- 2 teaspoons fresh thyme
- 3 cups chicken stock
- 3/4 cup light cream
- 3 tablespoons parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated white pepper
- 2 tablespoons fresh lemon juice
- 1 cup frozen peas
- Discard any skuzzy outside leaves from the sprouts. Remove ends and half each sprout.
- Heat one tablespoon of the butter over medium heat. Add the caraway seeds, then the breadcrumbs. Toast until fragrant, about 5 minutes. Set aside.
- Add remaining 2 tablespoons of butter to a pot over medium low heat. Once melted add the onions and thyme. Cook the onions until translucent and fragrant, about 7 minutes. Add the brussel sprouts and chicken stock. Cover with a lid and increase the heat to medium high. Cook 10 minutes, or until the sprouts are tender but not mushy. Set 2 halves aside for garnish.
- Add all the ingredients to a food processor and blend until very smooth. Add additional water if needed to achieve a silky, thick consistency.
- Transfer the soup to bowl. Cut the two reserved sprout halves in half. Place one piece of sprout in the center of each bowl and then drizzle cream around the edge.
- This recipe was entered in the contest for Best Brussel Sprouts
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