Cream of Brussels Sprouts Soup
A smooth and satisfying soup featuring fresh Brussels sprouts, shallots, and celery, cooked simply in a chicken broth base.
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Instructions
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Prepare Brussels sprouts by trimming and chopping them.
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Trim and chop celery; peel and chop shallot.
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Heat butter in a pot over medium-high heat. Add celery, shallot, and salt; cook for 3 minutes until soft.
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Stir in chopped Brussels sprouts and cook for 2 minutes until bright green. Add broth and bring to a boil.
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Reduce heat, cover partially, and simmer for 10 minutes until the Brussels sprouts are tender.
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Use an immersion blender to thoroughly purée the soup until smooth.
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Optionally stir in cream.
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Serve hot, garnished with black pepper.