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Bountiful Brussels Sprout Soup Recipe

Ingredients

How to make it

  • Partially thaw frozen Brussels sprouts.
  • In dutch oven fry bacon, onion and garlic.
  • Add 3 cups of broth to pan along with all the milk, uncooked rice, oregano, salt (if desired) and pepper.
  • Bring to slow bowl, reduce heat and simmer 15 minutes.
  • Add frozen peas and carrots and simmer another 10 minutes or until veggies are tender.
  • Meanwhile, coarsely chop partially thawed sprouts.
  • Combine in separate saucepan the remaining 2 cups of broth, salt and 2 cups of water.
  • Bringto boiling and add the chopped sprouts.
  • Return to boiling and simmer uncovered about 10 minutes, or until tender. Do not strain.
  • Add sprouts with their cooking liquid to rice mixture.
  • Stir in shredded parmesan cheese.
  • If you like it a little thicker do not add all of the cooking liquid, or you can also make a small roux to thicken and add before the sprouts are in.
  • Serve with a good crust bread or roll.

Reviews & Comments 2

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    " It was excellent "
    mamalou ate it and said...
    I love my sprouts! Never thought to make a soup using them...gotta try this one!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I adore Brussels Sprouts and this soup sounds like the perfect way to showcase them. What a great recipe to look forward to. Thanks so much! :) Vickie
    Was this review helpful? Yes Flag

The Cook

lovethedepp Central, WI

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