Creamy Brussels Sprouts Soup

This creamy Brussels sprout soup is perfect for warming you up, no matter the season! It is a simple recipe form my Czech kitchen that is super easy to whip up and even picky eaters will love it.

Course Soup

Cuisine Czech

Keyword Vegetable Recipes

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 203kcal

Author Petra Kupská

Ingredients

1 pound Brussels sprouts fresh
1 large potato
1 Tablespoon pork lard (or sunflower oil/canola)
1 medium onion
1 clove garlic
4 cups chicken broth or vegetable broth
¾ cup heavy cream fat content around 30 %
½ teaspoon dried marjoram
½ Tablespoon granulated 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

Cups - Metric

Instructions

Rinse the Brussels sprouts and remove any wilted outer leaves. Peel the potato and cut it into cubes using a sharp knife. Finely chop the onion and slice the garlic after peeling.
Blanching Brussel sprouts: In a large pot, bring water to a boil and salt it generously, similar to how you would for pasta. Carefully add about a third of the Brussels sprouts and cook for 10 minutes. Then, drain the water and cover the sprouts with cold water. You will add these blanched sprouts to the soup later.
Quarter the remaining two-thirds of the Brussels sprouts.
Heat the fat in a large saucepan or soup pot over medium-high heat. Sauté the onion, stirring until it becomes lightly golden brown. Add the quartered Brussels sprouts, chopped potato, and garlic. Continue to sauté for about 3-4 minutes, stirring frequently.
Pour in the broth and add salt. Bring the soup to a boil, then reduce the heat to low and cover with a lid. Cook for about 15-20 minutes, until the Brussels sprouts and potatoes are soft.
Remove the pot from the stove and add dried marjoram, rubbing it between your fingers first. Pour in the heavy cream, then blend the soup with an immersion blender until smooth. Do not boil the soup anymore.
Season with wine vinegar, sugar, or additional salt if needed. Stir well to combine.
Finally, quarter the third of the sprouts you previously cooked and add them to the soup. Let these sprouts warm up in the soup for a while before serving.

Notes

The basic recipe makes about 4-6 portions.
SERVING: Serve the Brussels sprout soup as a starter for lunch or as a light dinner. You can add a handful of bread croutons to the bowl or enjoy it with a slice of crusty bread.
Give the soup an extra boost by adding crispy fried bacon strips. This addition brings a flavorful and aromatic touch of meat to your bowl of soup.
The soup is naturally gluten-free, as it contains no flour or roux. The creamy texture is achieved by blending the vegetables, 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 up to 3 days.

Nutrition