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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've always liked brussels sprouts but had few ways to prepare them until I discovered this simple and sensational soup, remarks Suzanne Strocsher of Bothell, Washington. Ingredients:
1 medium onion, chopped |
1 medium potato, peeled and cubed |
2 tablespoons butter |
1 pound brussels sprouts or frozen brussels sprouts, thawed |
3 cups chicken broth |
1/2 to 1 teaspoon salt |
1/4 to 1/2 teaspoon curry powder |
1/8 teaspoon pepper |
1 egg yolk |
1/4 cup heavy whipping cream |
sour cream and paprika, optional |
Directions:
1. In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature.
2. Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired. Yield: 4-6 servings.
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