My parents made a brussels sprout soup for me on a trip home. I have always liked brussels sprouts and both of my parents are fabulous cooks, but when they told me what we were having for dinner I was thinking, “Really?”. It was amazing. I think it was a recipe out of a Disney World restaurants cookbook they had. I made a similar version trying to remember how theirs tasted and added pecans. Seriously, I could eat this every week.
4 c. chicken stock (or vegetable stock or water if going vegetarian)
4 c. beef stock (or vegetable stock or water if going vegetarian)
1 lb. fresh brussels sprouts
1 c. cream (fat-free evaporated milk is a good substitute for those wishing to cut fat)
2 cloves garlic, minced
1 c. onion, small dice
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. finely ground pecans
1/2 c. celery, small dice
2 T extra virgin olive oil
1 bay leaf
1/4 c. grated parmesan
Peel off outer wilted leaves of brussels sprouts. Trim off the stem end and cut a criss-cross into it.
Heat oil in a large stock pot over medium heat. Saute garlic. Add onions and celery. Saute until translucent.
Pour in stocks or water. Add salt and pepper, and bay leaf. Bring to a boil.
Add brussels sprouts. Return pot to a boil. Reduce to simmer and cook for 30 minutes.
Stir in ground pecans.
Simmer 10 minutes. You can serve this way or enhance it. Puree in batches in a food processor. Return to the pot.
Bring to a low simmer and reduce until thickened. Ladle into bowls. Swirl in cream and sprinkle a dash of nutmeg over the cream.
Add a bit of parmesan cheese to each.
Note: Asiago, Romano, or Kerrygold Irish Dubliner would all be good added at the last moment. It can easily be made low-fat with the cheese omitted and fat-free evaporated milk substituted for the cream, vegetarian with water or vegetable stocks in place of the beef and chicken. This is also a relatively low-carb soup, as brussels sprouts are lower in carbohydrates than many other vegetables.
8 to 12 servings.