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Sarasota's Creamy Brussels Sprouts Soup

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“Don't think that a creamed soup is just for those cold Fall and Winter months. Serve this with a fresh grilled "veggie" sandwich or a nice fresh summer salad. Soup and salad or soup and sammies are great light summer time meals. If you don't want a full sandwich, serve some open face baguettes topped with olive tapenade, fresh tomato topping, artichoke and spinach topping, or simply melted cheese. Or try some antipasto skewers, lightly grilled, Party Antipasto Skewers. Makes for a light dinner. Add some grilled bread and a perfect light summertime dinner. And if you happen to not like the summer heat, make it in the evening when it is cool. It doesn't take long and just refrigerate ... it is ready when you are.”
READY IN:
45mins
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

  • 5 cups Brussels sprouts, cut in half and slices (you don't have to fine slice because they will be pureed once cooked)
  • 1 medium onion, cut in quarters and sliced (again, it will be pureed, so no fancy slicing)
  • 2 small leeks, sliced (just the whites)
  • 1 small fennel bulb (core removed, cut in half and sliced)
  • 1 -2 garlic clove, rough chopped (you can always add more)
  • 5 cups chicken broth or 5 cups stock
  • 12 cup heavy cream, 1/2 is plenty for me to give it a creamy texture (more or less to taste)
  • 14 cup white wine
  • 2 tablespoons butter, to saute vegetables
  • 2 tablespoons flour
  • 1 pinch nutmeg
  • 1 teaspoon dried rosemary
  • salt
  • pepper
  • Garnish
  • 1 lemon, squeezed over the soup
  • diced chives
  • cheese baguette (toasted and then with melted havarti or gouda)

Directions

  1. Base -- In a large pot, add the butter and melt on medium heat. Then add the onion, fennel, leek and garlic and saute 3-4 minutes. Add in the brussels sprouts and cook 1-2 minutes until well combined. Add in the flour and mix well and cook an additional minute or two.
  2. Liquid -- To the fennel and brussels sprouts, add the white wine to deglaze the pan stirring well and then slowly add in the broth. Add in the nutmeg, just a pinch, you can always add more. Also add the rosemary, salt and pepper, again -- go easy, you can always add more. Cook another 5 minutes.
  3. Puree -- I like to use my immersion blender right in the pot, but you can always transfer a few cups at a time and puree in a blender. I like a little texture so I don't puree it until it is completely smooth, but that decision is up to you. If you use a blender, return to the pot once pureed and add the cream, a little at a time until you get the consistency you like.
  4. Now - depending on how thick you like your soup, you can always add a little extra flour to the cream as you add it to the soup and it will thicken the soup as it comes back up to a boil. I don't like mine too thick. Go easy, you don't want it too thick, just a little at a time.
  5. Finish -- Make sure you bring to a low boil and then reduce and just simmer for a few minutes until ready to serve.
  6. Garnish and Serve -- I like a toasted baguette with a tomato topping or an olive tapenade, but even just some gooey melted cheese baguettes are great. And some chopped chives and squeeze the lemon over the soup for a fresh taste.

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