Cream of Brussels Sprout Roasted Garlic Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a take on my Creamy Easy Brussels Sprouts Soup. Using roasted garlic to really kick it up. No flour making this gluten free. A great way to use the leftover Brussels sprouts. Yes you can use broccoli, or spinach for just as wonderful results. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 small onion, diced |
1/4 cup grated carrot |
14 roasted garlic cloves, mashed and rough chopped, divided |
3 cups brussels sprouts, washed stem end trimmed and quartered or 3 cups spinach or 3 cups broccoli |
1/2 teaspoon black pepper |
1/4 teaspoon nutmeg |
1 teaspoon dried parsley |
6 cups chicken broth or 6 cups vegetable broth |
hot pepper sauce |
salt |
1 cup cream or 1 cup milk |
fresh parsley |
butter |
lots of fresh grated black pepper |
Directions:
1. In a large pot melt butter with the oil.
2. Saute the onions, carrots and half the garlic for 4 minutes.
3. Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
4. Add the cream and remaining garlic.
5. Blend the soup with an immersion blender or carefully in a blender.
6. Pour into bowls top with a dab of butter and lots of fresh grated pepper.
7. Garnish with fresh parsley.
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