Tuesday, December 1, 2009

Brussel Sprout Soup

Mark Bitman posted a 101 list of recipes before Thanksgiving. I started with number 22, brussel sprout soup.

I was very hesitant about this soup because I could not wrap my head around turning perfectly good roasted vegetables into soup. I was wrong, this soup is so good. So good that you should go make it. Right now.

I had a half of a head of cauliflower left over from something else, so I added it to the soup.

You quarter or halve brussel sprouts. Cut up an onion, add chopped fresh sage, the cauliflower if you're using, and roast at a high temperature until roasted (about 30 minutes).

Put all the vegetables in a soup pot, cover with water or stock (I used water and added a bouilon cube), bring to a boil and let simmer for ten minutes. Then blend the soup in a blender or with a hand held blender.

This soup is delicious because it tastes very creamy, without having any cream, and has rich roasted vegetable taste. Yum!
 

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