1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (175g) Recipe makes 8 servings The following items or measurements are not included below: vegetable broth
Calories 162
Calories from Fat 74		(45%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 374mg		15%
Potassium 523mg		14%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 3.5g	14%
	Sugars 4.0g
Protein 6.1g		12%
detailed view... how is this calculated?

Menus using this recipe:

The Peasant Wedding

cookiedog

people who like this recipe also like:

Crab Quesadillas

By: Sue L

German Brussels Sprouts Soup

Recipe #151230 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: *Parsley*
Jan 11, 2006

A unique kind of soup. I have not tried this yet, but hope to soon.

SERVES 8 (change servings and units)

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.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Featured Reviews for This Recipe

From: Nikoma

On Nov 15, 2008

This is a fantastic soup! Used vegetable broth and 2% milk. And I did quarter the sprouts as Leggy Penny suggested. It was delicious, hearty, simple, quick and had a very "comfort food" feel to it. I'm sure I'll be making this again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: mersaydees

On Feb 18, 2008

This is a very good soup. I served it with Roast-Top Round Sauerbraten. My DH asked me if I could serve it with some grated cheese, so I got out some Parmeson (I would have used Romano if it was handy), and grated it on top of our servings. Thanks, Parsley! Made for 123 Hit Wonders game.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Boomette

On Nov 11, 2007

It's different from other soups. I was skeptical because of the milk and white wine. But it's yummy! I had only 1 lbs of Brussels sprouts so I did half the recipe but with 1 small onion, 1 egg (cause it's hard to divide). Thanks Parsley Made for Market tag.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Leggy Peggy

On May 30, 2008

Delicious soup. The broth is so tasty. Made as written, although a pound of sprouts would be more than enough. Also think the sprouts should be chopped into at least quarters. The nutmeg is perfect. Parmesan or romano would be a lovely addition, too. Made and slurped up for Zaar World Tour.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews