Cream Of Brussells Sprouts Soup Recipes

Steps:

• Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked.
• Puree in a food processor or put the soup mixture through a sieve.
• Reheat and serve with swirls of cream.

Steps:

• Trim tough outer leaves if sprouts and put and X in each stem.
• Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
• Blend sprouts in a food processor, reserving cooking liquid.
• Melt 3 Tbs of the butter in a saucepan and stir in flour.
• Blend well.
• Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
• Add pureed sprouts, milk, and nutmeg.
• Simmer 5 minutes.
• Add cream and Tabasco, and salt and pepper to taste.
• Heat just to a simmer.
• Swirl in remaining butter and serve hot.

Steps:

• Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder.
• Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes.
• Cool to room temperature.
• Puree in small amounts in blender. Return to pan.
• In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil.
• Garnish with sour cream and paprika if desired.

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
• Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.

Steps:

• Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Cook Brussels sprout in water till tender 5 minutes.
• Put into blender and puree till smooth.
• Return back to pot and add rest of ingredients.
• Simmer 5 minutes stirring not to stick to bottom of pan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Brussels sprouts, onion, olive oil, butter, and garlic in a large heatproof soup pot that fits into the oven. Mix well.
• Roast sprouts mixture in the preheated oven for 20 minutes; stir. Continue roasting, stirring every 20 minutes, until soft and browned, about 1 hour total.
• Return pot to the stove over medium heat. Add stock and bring to a simmer. Add milk, heavy cream, and Cheddar cheese and heat through, 5 to 10 minutes more. Use a stick blender to puree to the desired consistency. Season with salt and pepper.

Steps:

• Cut a cross into the end of the sprouts and boil for 12 minutes in salt water. Plunge into cold water. Finely chop the onions and fry gently in the melted butter. Add the dried marjoram and caraway seeds, deglaze with the white wine and add the vegetable stock and cream. Boil without a lid for 8 minutes. Season with salt pepper and nutmeg. Finely chop a few of the cooked Brussel sprouts. Purée the rest into the soup. Serve garnished with the chopped Brussels.

Steps:

• 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. , 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
• In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
• Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Steps:

• Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
• Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
• Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
• Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Steps:

• In a large pot melt butter with the oil.
• Saute the onions, carrots and half the garlic for 4 minutes.
• 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.
• Add the cream and remaining garlic.
• Blend the soup with an immersion blender or carefully in a blender.
• Pour into bowls top with a dab of butter and lots of fresh grated pepper.
• Garnish with fresh parsley.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
• Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
• Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.

Steps:

• Trim off the tough ends of the sprouts. Drop them into boiling chekcen broth and simmer until tender, about 20 minutes. Remove the sprouts and leave the cooking liquid. Blend the sprouts in a food processor or blender. Melt half the butter ina saucepan and stir in the flour, using a wire whisk. When blended, add the reserved cooking liquid, stirring rapidly with the shisk. When blended and smooth, simmer for 10 minutes. Add the milk and nutmeg. Add the blended srouts, creams, Tabasco, salt and pepper to taste. Swirl in the remaining butter and serve piping hot.

Steps:

• Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.