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Brussels sprouts soup
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Creamy Brussels Sprouts Soup

This is a simple recipe for Brussels sprouts soup as we cook it in the Czech Republic. The added heavy cream makes the soup smooth and incredibly delicious.
Course Soup
Cuisine Czech
Keyword Vegetable Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 203kcal

Ingredients

  • 1 pound Brussels sprouts (450 g) fresh
  • 1 piece potatoe large
  • 1 Tablespoon pork lard or vegetable oil; e.g., sunflower or Canola
  • 1 onion
  • 1 clove garlic
  • 4 cups chicken broth (960 ml) or vegetable broth
  • ¾ cup heavy cream (180 ml) fat content over 30 %
  • ½ teaspoon marjoram dried
  • ½ Tablespoon coarse sugar
  • 1 Tablespoon wine vinegar or freshly squeezed lemon juice
  • salt the amount of salt depends on how salty the broth you use to prepare the soup is

Instructions

  • Rinse the Brussel sprouts and remove any wilted outer leaves. Using a sharp knife, peel the potato and cut it into cubes. Peel and chop the onion finely; also peel and slice the garlic.
  • Blanching sprouts: In a large pot, boil the water, and salt it properly; about the same as for pasta, so rather more salt. Carefully drop in about a third of the brussels sprouts and cook for 10 minutes. Then drain the water and cover the sprouts with cold water. Later, you will put the heads prepared in this way into the soup.
  • Quarter the remaining two-thirds of the heads.
  • Heat the fat in a large saucepan or a soup pot over medium-high heat and saute onion while stirring until lightly golden brown. Add the quartered sprouts, chopped potato, and garlic. Sauté for about 3-4 minutes, stirring frequently.
  • Pour in the broth, and add salt. Bring the soup to a boil, then turn the heat down to a minimum and cover with a lid. Cook for about 15-20 minutes until the sprouts and potatoes are soft.
  • Remove the pot from the stove, and add dried marjoram. Rub it in between your fingers beforehand (1). Pour in the heavy cream (2). Finally, blend the soup with an immersion blender (3). Do not boil anymore.
  • Season with wine vinegar, sugar, or salt if needed. Stir well.
  • Finally, quarter a third of the sprouts you have previously cooked, and add them to the soup. Before serving, let these sprouts warm up in the soup for a while.

Notes

  • Makes about 4-6 portions. 
  • SERVING: Serve the Brussels sprout soup for lunch before the main course or for dinner. You can throw a handful of bread croutons into the bowl or get a slice of crusty bread with it.
  • Give the soup an extra boost: You can add crispy fried bacon strips to the soup if you miss the flavor and aroma of meat in your bowl of soup.
  • The soup is gluten-free by nature. There is no flour or roux in it; the creamy texture is achieved by blending the veggies, which also thickens the soup.
  • STORAGE: Allow the soup to cool to room temperature before storing it in an airtight container in the fridge for 3 days.

Nutrition

Calories: 203kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 611mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1012IU | Vitamin C: 73mg | Calcium: 67mg | Iron: 2mg