Best Creamy Easy Brussels Sprouts Soup Recipes

CREAMY BRUSSELS SPROUTS AND CHEESE SOUP

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.

CREAM OF BRUSSELS SPROUTS SOUP

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.

CREAMY BRUSSELS SPROUTS SOUP

Steps:

• Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
• Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
• Cool to room temperature.
• Puree in small amounts in blender. Return to pan.
• In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
• Garnish with sour cream and paprika if desired.

BRUSSELS SPROUTS SOUP

Steps:

• Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
• Puree in a food processor or put the soup mixture through a sieve.
• Reheat and serve with swirls of cream.