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.
—alice y
Ingredients
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20
brussel sprouts
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3 sprigs
unsalted butter
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1 teaspoon
caraway seeds
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3/4 cup
panko breadcrumbs
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1
medium white onion, sliced
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2 teaspoons
fresh thyme
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3 cups
chicken stock
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3/4 cup
light cream
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3 tablespoons
parmesan cheese, grated
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly grated white pepper
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2 tablespoons
fresh lemon juice
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1 cup
frozen peas
Directions
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Discard any skuzzy outside leaves from the sprouts. Remove ends and half each sprout.
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Heat one tablespoon of the butter over medium heat. Add the caraway seeds, then the breadcrumbs. Toast until fragrant, about 5 minutes. Set aside.
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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.
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Add all the ingredients to a food processor and blend until very smooth. Add additional water if needed to achieve a silky, thick consistency.
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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.
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