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Cream of Brussels Sprout Roasted Garlic Soup

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“This is a take on my Creamy Easy Brussels Sprouts Soup. Using roasted garlic to really kick it up. No flour making this gluten free. A great way to use the leftover Brussels sprouts. Yes you can use broccoli, or spinach for just as wonderful results.”
READY IN:
50mins
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot melt butter with the oil.
  2. Saute the onions, carrots and half the garlic for 4 minutes.
  3. Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
  4. Add the cream and remaining garlic.
  5. Blend the soup with an immersion blender or carefully in a blender.
  6. Pour into bowls top with a dab of butter and lots of fresh grated pepper.
  7. Garnish with fresh parsley.

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