Brussels Sprout Soup | The Chopping Block

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Cream of Brussels Sprout Soup

Turn fresh Brussels sprouts into an amazingly smooth and creamy satisfying soup.

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Yield: 4-6 servings

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Active Time: 35 minutes
Start to Finish: 55 minutes

For this recipe you’ll need:

1 pound brussels sprouts, bottoms removed and cut into quarters
2 tablespoons roasted garlic grapeseed oil
Salt and pepper to taste
2 tablespoons butter
2 shallots, thinly sliced
2 stalked celery, thinly sliced
4 cups vegetable stock
1 small russet potato, peeled and cut into large dice
1/2 cup heavy cream
1 tablespoon fresh chives, very thinly sliced
Lemon juice to taste
Salt and pepper to taste
1/2 cup parmesan cheese, grated

Preheat the oven to 425º.
On a sheet tray toss together the brussels sprouts and garlic oil, and season with salt and pepper to taste.
Roast the sprouts until they are lightly caramelized around the edges and just tender, 15 to 20 minutes.
While the sprouts are roasting, prepare the soup base. Heat a heavy, wide pan over medium heat, and add the butter. Gently sauté the shallots and celery until tender, 3 to 4 minutes.
Add the vegetable stock and potato, and bring to a boil. Reduce the heat to a simmer, and continue to simmer until the potatoes are tender.
Add the roasted brussels sprouts to the soup, and simmer for an additional 5 minutes, or until they are tender.
Using a blender, puree the soup in batches until smooth and silky.
Return the soup to the pot, and stir in the heavy cream, chives and lemon juice to taste. Season with salt and pepper to taste.
Ladle into bowls, and top with a grating of parmesan cheese. Serve with Sweet Potato Biscuits.