CREAM OF BRUSSEL SPROUT SOUP
Steps:
- Cut a cross into the end of the sprouts and boil for 12 minutes in salt water. Plunge into cold water. Finely chop the onions and fry gently in the melted butter. Add the dried marjoram and caraway seeds, deglaze with the white wine and add the vegetable stock and cream. Boil without a lid for 8 minutes. Season with salt pepper and nutmeg. Finely chop a few of the cooked Brussel sprouts. Purée the rest into the soup. Serve garnished with the chopped Brussels.
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Les Cooper
[email protected]This soup is a keeper.
john morsen (Whyte Snow)
[email protected]I'm so glad I found this recipe.
Godwin Andem
[email protected]This soup is a great way to get your daily dose of vegetables.
Lauren Loker
[email protected]I love the creamy texture of this soup.
Marie Valme
[email protected]This soup is easy to make and it's always a crowd-pleaser.
Evelyn Charley
[email protected]I made this soup for a party and it was a huge hit.
gingy
[email protected]This soup is a great way to warm up on a cold day.
Zohaib jamil
[email protected]I'm not a big fan of Brussels sprouts, but this soup was actually really good.
Mandy Ragsdale
[email protected]This soup is a must-try for any Brussels sprouts lover.
Loryn Strickland
[email protected]I love this soup! It's so flavorful and satisfying.
Markhor Legacy
[email protected]This soup is a great way to use up leftover Brussels sprouts. It's also a great way to get your kids to eat their vegetables.
Ganesh Sah
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
Jgh Ghjj
[email protected]This soup was amazing! I made it for my family and everyone loved it. The flavors were perfect and the soup was so creamy and delicious.