We bought a big bag of Brussels Sprouts the other day, and we wanted to go a different route than we normally do (roasting or shaving and sautéing). It took us a few days to come up with an idea that would be markedly different, but when the idea came, it did so in full force! There’s Cream of Mushroom soup, Cream of Broccoli Soup, etc…so why not Cream of Brussels Sprouts Soup?!? Well, in our world, there now is.
We opted to go non-vegetarian with it and use bacon to add a bit of saltiness, but you can also skip the bacon if you prefer a vegetarian version of this soup. From there, we followed our general culinary ethos and added an unabashed veggie infusion (in the form of half a cauliflower), and we were off to the races. Once we quick sautéed and then simmered our primary ingredients, we hit everything with the immersion blender to turn everything into a glorious puree. Once our soup was done, we toasted some soft Italian bread to dip in!
If you like Brussels Sprouts and Cauliflower, and you are stuck inside on a cold rainy day, give this one a try! You won’t be disappointed!
Time: 60 Minutes
Ingredients:
- Brussels Sprouts
- 1/2 Cauliflower
- 1 Onion
- 5 strips of Bacon
- 6 Cups Vegetable or Chicken Stock
- 12 ounces Heavy Cream
- Black Pepper
- 1 Tablespoon Butter
- Optional: Soft Italian Bread (toasted) or Oyster Crackers to serve with the soup
Method:
- Peel and dice your onion on a large veggie cutting board, and slice your bacon into ribbons on a meat cutting board (to prevent cross-contamination.
- Melt your butter in a large soup pot, and add your bacon and onions. Allow to cook over low heat.
- Cut your cauliflower into small slices on your veggie cutting board, and then chop any large remaining pieces. Then, add that to your pan as well.
- Slice your Brussels Sprouts into ribbons as though you’re making Shaved Brussels Sprouts. Then, add them to the pot, and stir to combine. Cover your pot, and allow everything to cook for 5-10 minutes over low heat, stirring occasionally.
- Pour your vegetable or chicken stock into the pot, cover, and allow to simmer for 30 minutes.
- Use your immersion blender to puree your soup ingredients.
- Sprinkle in some black pepper, and pour in your heavy cream. Stir it in, and bring to a simmer.
- Bowl, devour, and enjoy!
