Brussels Sprout Soup
Source: Sarah Henkin, CUESA's Market Chef.
This soup was prepared at a recent Food Wise Booth.
1 tablespoon butter, plus a small sliver for garnish
½ medium onion, chopped ($.50)
1 clove garlic, sliced
1 pound Brussels sprouts, core
removed and sliced in half ($5)
1 Yukon gold potato, scrubbed and chopped ($1)
Salt and pepper
¼ cup cream ($1)
Juice from 1 lemon ($1)
Parsley leaves, chopped for garnish
- Heat a heavy-bottomed pot over medium-high heat and add the butter to the pan. Sauté the onion until just beginning to turn translucent and add the garlic. Sauté until garlic begins to color, then add the Brussels sprouts and sauté until they begin to soften. Season with salt and pepper. Add the potato and enough water to just barely cover. Simmer until Brussels sprouts and potatoes are tender.
- Transfer the soup to a blender and puree until it is the desired consistency (you may have to do this in batches). Bring the soup back up to heat in the pot and stir in the cream. Taste and season with salt, pepper, and lemon juice is needed. Serve immediately in a warmed bowl, float a sliver of butter on top, and sprinkle with parsley leaves and croutons, if desired.