Soup Recipes > Brussels Sprout Soup

How to make Brussels sprout soup:
Not everyone's favorite vegetable, Brussels Sprouts may possibly be rendered more palatable by making into a soup. This could solve your problem of what to do with leftover sprouts at Christmas! This soup is particularly good for children who dislike green vegetables, as it enables them to assimilate the valuable mineral salts in a more palatable form.





Ingredients

2 lbs Brussels sprouts, trimmed and washed
2 pints vegetable or chicken stock
pinch of bicarbonate of soda
1/2 pint milk
1 dessertspoon cornstarch
salt and black pepper
fresh grated nutmeg
(see measure conversions for more information)

Method

- Put sprouts in a pan of boiling water with pinch of bicarbonate of soda.
- Bring to the boil for five minutes.
- Skim surface.
- Strain in a colander.
- Put the stock in a saucepan.
- Bring to boil.
- Add sprouts and boil until they become soft.
- Rub them through a sieve or blend with blender.
- Return the puree to the saucepan.
- Mix the cornstarch to a very thin paste with milk.
- Stir it into the soup and continue stirring until it has boiled for 5 minutes.
- Season to taste.
- Add the nutmeg and the remainder of the milk.
- Serve hot.