I clipped this recipe from the Columbus Dispatch at some point and came across it again recently. It made me recall that the first time I cooked Brussels sprouts, to see if we’d like them, was with a cream sauce. We loved them, so this soup was appealing. I even borrowed the use of ground nutmeg to use in the soup.
I cut the fat by using fat-free “half-and-half,” but kept the bacon because there is no emulating that flavor. Plus, well, bacon. I tossed in fresh thyme sprigs I had on hand; I love how the leaves come off the stems in soup and all I have to do is toss the stems when the pot is finished cooking.
I served it with whole-grain garlic bread.
Creamy Brussels Sprouts Soup
Nonstick cooking spray
3 bacon slices, diced
1 large onion, diced
1 large redskin or Yukon Gold potato, diced (no need to peel it)
2 cans (14.5-oz. each) vegetable broth
1 can (14.5-oz.) chicken broth
1 box or bag frozen Brussels sprouts, 10 to 16 oz.
1 tsp. dried thyme (or several sprigs fresh thyme)
1 tsp. dried savory
1/2 tsp. celery salt
1/8 tsp. ground nutmeg
Ground white pepper
Scant 1/4 cup white wine or sherry
2 egg yolks
1 cup half and half (or fat-free or reduced-fat half-and-half)
Grated Swiss cheese
Chopped parsley
Spray a large pot with cooking spray. Set over medium heat. Add bacon and cook until it begins to crisp, stirring occasionally. Add onion and sauté until tender. Add potatoes and saute 2 to 3 minutes. Add broth and Brussels sprouts and bring to a simmer. Cover and cook until the vegetables are tender, about 20 minutes. Add fresh herbs, celery salt, salt, nutmeg and pepper. Stir in wine. Remove from heat.
While soup is cooking, whisk yolks with half-and-half in a bowl. Whisk a ladleful of hot soup into the egg mixture (I try to get mostly broth). Pour into the soup pot and bring to a simmer. Cook, stirring occasionally, just till thickened. Don’t let it boil (the egg would separate, as would the fat-free half-and-half).
Ladle soup into bowls and top with Swiss cheese and parsley.
Leave a Reply