One of my weekly menu planning strategies is to make a soup each week. This is used mostly for my lunches and dinners since I am the only one who enjoys soups other than noodle soup.
Brussels sprouts are one of my favorite veggies. They are available year round and are good in salads, or as a side. I also love them in this hearty soup.
This soup is like french onion with brussels sprouts added. I don’t always caramelize the onions, especially when I’m planing on serving it pureed. Brown soup is not always appetizing. Also adding beef stock to this soup can take it to a whole new level.
Brussels Sprout Soup
Ingredients
- 1 pound yellow onions, sliced
- 1 tablespoon butter or olive oil
- 1 tablespoon sugar
- 1 pound Brussels Sprouts, halved
- a small bunch of fresh thyme
- 2 pints chicken stock (bone broth)
- salt and pepper
Instructions
- In a sauce pan combine onions and butter over low heat. Cover the pan and sweat the onions for about 30 minutes.
- Once the onions are soft add the sugar and cook until light brown.
- Add the sprouts and thyme (a few sprigs at least) and stir.
- Add the stock, salt and pepper.
- Bring everything to a boil and simmer until the brussels sprouts are cooked.
- This soup can be served pureed or chunky.
Enjoy!
Brussels Sprout Soup
Ingredients
- 1 pound yellow onions, sliced
- 1 tablespoon butter or olive oil
- 1 tablespoon sugar
- 1 pound Brussels Sprouts, halved
- a small bunch of fresh thyme
- 2 pints chicken stock (bone broth)
- salt and pepper
Instructions
- In a sauce pan combine onions and butter over low heat. Cover the pan and sweat the onions for about 30 minutes.
- Once the onions are soft add the sugar and cook until light brown.
- Add the sprouts and thyme (a few sprigs at least) and stir.
- Add the stock, salt and pepper.
- Bring everything to a boil and simmer until the brussels sprouts are cooked.
- This soup can be served pureed or chunky.
Enjoy!
Cygnet Organizing 