Brussels Sprouts Cream Soup

brusselssproutscreamsoup This Brussels sprout soup is delicious, nutritious and ready in just 15 minutes. Despite its simplicity (of ingredients as well as cooking method) this soup is full of flavour, which is quite different from the flavour of traditionally cooked sprouts.

12.35 oz Brussels sprouts, trimmed weight (350 g)
¾ cup petits pois, frozen (3.53 oz)
1 onion, finely chopped
1-2 cloves garlic, finely chopped
1 Tbsp. extra-virgin olive oil
2 Tbsp. butter
3 cups vegetable stock
sea salt
black pepper, freshly ground

Trim the Brussels sprouts by cutting off the ends and removing loose leaves. Weigh and rinse the sprouts.

Place in a blender and pulse until finely shredded.

In a medium sized pot heat up the oil, add the garlic and onion and cook over a medium heat for 3-4 minutes until softened, stirring often.

Add the shredded Brussels sprouts, stir and cook for a minute.

Pour in the stock, add salt and pepper to taste, cover and bring to the boil, then lower the heat and simmer for 5 minutes.

Add the petits pois and cook for another minute to warm through.

Remove from the heat and purée the soup. Stir in the butter, adjust the seasoning as needed and serve.

Makes 6 servings.

Cook's Notes:

Be sure to use firm, not wilted Brussels sprouts.
Weigh and rinse the sprouts after trimming them.
I recommend shredding the Brussels sprouts in a blender rather than using a knife, if possible.
For best results (great flavour and colour) it’s important not to overcook this soup.
You can purée this Brussel sprouts soup using a hand blender or high-speed blender (using the latter will make is super smooth and creamy).
Best served hot. Leftovers can be refrigerated for up to 3 days.
This soup will thicken as it cools so you may have to add a splash of water when reheating it.
Freeze for up to 3 months.