Best Cream Of Brussel Sprout And Chestnut Soup Recipes

CREAMY BRUSSELS SPROUTS AND CHEESE SOUP

Creamy Brussels Sprouts and Cheese Soup image

Make and share this Creamy Brussels Sprouts and Cheese Soup recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 cup chopped onion
2 garlic cloves, minced
3 cups vegetable broth or 3 cups chicken broth
2 lbs frozen Brussels sprouts, partially thawed (can use fresh, just halve them to cook quicker)
1 cup milk
2 cups half-and-half
1/4-3/4 teaspoon salt (to taste)
1/2 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon parsley
1 cup shredded sharp cheddar cheese

Steps:

In a large pot, melt butter; sautee onions and garlic in butter until onions are translucent -- about 5 minutes. Add broth and sprouts; cover and simmer for about 15 minutes or until sprouts are very tender.
Add milk, half and half, salt, pepper, paprika, parsley, and cheese. Stir until heated through and cheese is melted.
Puree in blender/food processor (in batches, if necessary) and serve.

Nutrition Facts : Calories 333.3, Fat 23.4, SaturatedFat 14.5, Cholesterol 70.6, Sodium 324.1, Carbohydrate 20.7, Fiber 6.2, Sugar 1.4, Protein 14.5

BRUSSELS SPROUTS SOUP WITH CARAMELIZED ONIONS

Brussels Sprouts Soup with Caramelized Onions image

I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.

Provided by carenough2

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 onions, thinly sliced
1 tablespoon sugar
1 pound Brussels sprouts, trimmed and halved
1 teaspoon fresh thyme
4 cups chicken stock
salt and ground black pepper to taste
½ cup sour cream
4 dashes hot pepper sauce (such as Frank's RedHot®), or to taste

Steps:

Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 31.5 g, Cholesterol 13.4 mg, Fat 10.5 g, Fiber 7.3 g, Protein 7.2 g, SaturatedFat 4.6 g, Sodium 801.3 mg, Sugar 13.4 g

CREAM OF BRUSSELS SPROUTS SOUP

Cream of Brussels Sprouts Soup image

Make and share this Cream of Brussels Sprouts Soup recipe from Food.com.

Provided by TishT

Categories Greens

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 cups Brussels sprouts
3 cups chicken stock
6 tablespoons butter
3 tablespoons flour
2 cups milk
1 pinch nutmeg
1/2 cup heavy cream
2 drops Tabasco sauce (or more if preferred)
salt and pepper

Steps:

Trim tough outer leaves if sprouts and put and X in each stem.
Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
Blend sprouts in a food processor, reserving cooking liquid.
Melt 3 Tbs of the butter in a saucepan and stir in flour.
Blend well.
Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
Add pureed sprouts, milk, and nutmeg.
Simmer 5 minutes.
Add cream and Tabasco, and salt and pepper to taste.
Heat just to a simmer.
Swirl in remaining butter and serve hot.