German Brussels Sprouts Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A unique kind of soup. I have not tried this yet, but hope to soon. Ingredients:
2 lbs brussels sprouts, washed and trimmed and cut in half (or 2 lbs frozen brussels sprouts, thawed and cut in half) |
2 tablespoons butter |
1 small onion, chopped |
1 medium carrot, peeled and chopped |
2 tablespoons flour |
1/4 teaspoon dried marjoram, crushed |
1/4 teaspoon pepper |
1/8 teaspoon nutmeg |
3 cups vegetable broth (or chicken broth) |
1 egg |
1 cup half-and-half |
2 tablespoons dry white wine |
salt, if needed, to taste |
Directions:
1. In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.
2. Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).
3. In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
4. Serve.
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