Belgium Brussels Sprout Soup
 
Ingredients
  • 1-1/2 pounds Brussels Sprouts (about 6 cups)
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 1 container (32 ounces) chicken broth
  • 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 2 cups croutons
  • Julienne sprout leaves, for garnish
Instructions
  1. Wash sprouts and cut off stem end. Halve sprouts, or quarter if very large. Melt butter over medium-low in a Dutch oven and add prepared sprouts. Cook, stirring frequently, for 15 minutes..
  2. Sprinkle flour, salt, nutmeg, and pepper over sprouts and stir to blend. Gradually add chicken broth, reduce heat, and simmer for 50 minutes or until sprouts are softened. Remove from heat and cool a few minutes.
  3. Place half of sprouts and liquid in blender; blend until smooth. Repeat with remaining sprouts and liquid. Return all to the pan.
  4. Whisk the egg yolks with the half-and-half and gradually add to pureed soup in pot, Heat over low heat until very hot. Ladle into serving bowls and top with julienne pieces of sprout leaves and top with croutons. Pass remaining croutons. Serves 6-8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/belgium-brussels-sprout-soup/