Cream of Brussels Sprout Soup

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

For the Sweet Potato Biscuits:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon granulated sugar

• 1 1/2 teaspoons salt

• Black pepper to taste

• 1 stick cold unsalted butter, cut into 8 pieces

• 1 cup roasted and mashed sweet potatoes (see note, below)

• 1/2 cup cheddar cheese, grated

Directions:

1. Preheat the oven to 425º.

2. On a sheet tray toss together the brussels sprouts and garlic oil, and season with salt and pepper to taste.

3. Roast the sprouts until they are lightly caramelized around the edges and just tender, 15 to 20 minutes.

4. 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.

5. 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.

6. Add the roasted brussels sprouts to the soup, and simmer for an additional 5 minutes, or until they are tender.

7. Using a blender, puree the soup in batches until smooth and silky.

8. 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.

9. Ladle into bowls, and top with a grating of parmesan cheese. Serve with Sweet Potato Biscuits.

For the Sweet Potato Biscuits:

1. Preheat the oven to 375º, and line a sheet tray with parchment paper.

2. In a food processor measure together the flour, baking powder, sugar, salt and pepper.

3. Add the cold butter, and pulse until the butter is in small pieces throughout the flour mixture.

4. Add the mashed sweet potatoes and cheese, and process just until the dough comes together. Be careful not to overwork the dough.

5. Transfer the dough to a lightly-floured surface, and using your hands press into a 1-inch-thick square.

6. Cut the dough into either circles or squares, and place on the prepared sheet tray.

7. Bake until they are golden brown, 20 to 25 minutes.

8. Allow to cool a bit before serving.

   Note: 

   To roast sweet potatoes, preheat your oven to 350º. Lay your sweet potatoes on a parchment-lined sheet tray, and bake until they are knife tender, about 45 minutes. Allow to cool. Remove the skin and place the potatoes in a bowl. Using a potato masher, mash the potatoes until no lumps remain.