Old World Brussels Sprouts Soup

Brussels sprouts take on old world character in this hearty stick-to-your ribs soup.
Old World Brussels Sprouts Soup

Old World Brussels Sprouts Soup

by Sue Lau | Palatable Pastime

8.19.14

I recently received a request for a Brussels sprouts soup. I often get requests for recipes of one type or another, and I enjoy making soups, so doing this one was a pleasure.

I have seen a number of different types of this kind of soup- well not exactly like this one, but….ahem.

I have seen brothy versions of soups with cruciferous vegetables such as cabbage or Brussels sprouts that are generally designed to get you to lose weight. And they are so uninteresting, no wonder. A similar type for Brussels sprouts soups has whole Brussels sprouts in a broth that appeared like an unearthly Matzah Ball soup from Mars, with little green orbs floating in some sort of cosmic liquid. Sounds like some science fiction “B” movie from the 1950’s, huh?

I don’t think the person who asked for a recipe wanted me to go there. Besides, neither of us has a space ship sitting around.

When I think cruciferous vegetables, I think hearty. Cabbage type soups and cabbage rolls, that any Polish grandmother would be proud to serve. “Eat up and be hearty!” would be the rule of the day, and an impolite belch from a full tummy would be seen as a compliment, not a detraction.

So this soup is a lot like a sort of pseudo-cabbage-stroganoff soup come…come what? Come get another bowl, that’s what. This make a nice pot full. It’s perfect for the cool evenings and autumn weather ahead, and makes a great side for a pastrami sandwich lunch.

The shredded sprouts you can do yourself on a mandolin or thinly sliced by hand, but Trader Joe’s sells these by the bagful, and make short work of it.

I do hope you enjoy!

~Sue

Old World Brussels Sprouts Soup

  • Servings: 8-10
  • Time: 1hr
  • Difficulty: easy
  • Print

Old World Brussels Sprouts Soup
Ingredients:

  • 6 ounces chopped onion
  • 6 ounces thick sliced bacon, cut into lardons
  • 5 ounces diced carrot
  • 5 ounces chopped celery
  • 1 teaspoon dried thyme
  • 6 ounces chopped white mushrooms
  • 5 cloves garlic, chopped
  • 10 ounces shaved Brussels sprouts
  • 12 ounces Johnsonville chicken smoked sausage with apple, sliced
  • 10 ounces diced potatoes
  • salt and black pepper to taste
  • 48 ounces chicken stock
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 2 tablespoons sour cream
  • extra sour cream for garnish (optional)

Method:

  1. Saute onions, carrots, celery and bacon in a deep heavy pot until the onions become translucent and bacon renders its fat, adding a little olive oil if your bacon is particularly lean and vegetables try to stick.
  2. Add the thyme, mushrooms, garlic, and shaved Brussels sprouts, and saute a few minutes more until vegetables are wilted.
  3. Stir in the smoked sausage, potatoes, chicken stock, tomato paste, paprika, adding salt and black pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for 30 minutes or until potatoes are fork-tender.
  4. Remove soup from heat, allow to cool a couple minutes and quickly whisk in the sour cream. Don’t add the sour cream over heat or it may try to curdle.
  5. Serve soup hot with a dallop of sour cream on top if desired.

Recipe from: palatablepastime.com


Old World Brussels Sprouts Soup

You might also like:

Shchi: Winter Sour Cabbage Soup

Sauerkraut Cabbage Rolls

Hungarian Cabbage Soup / Koposzta Leves

Can’t Find a Recipe? | Help
Recipe Index A-M | Recipe Index N-Z | Home

3 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s