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Brussels Sprouts Bisque Recipe | |
Soup | |
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Ingredients:
1/2 cup butter or margarine1/2 pound mushrooms, sliced 3 medium carrots, pared and julienned 2 pints (1-1/4 lbs.)brussels sprouts, trimmed and halved 1 large onion, chopped 3 cans (about 14 oz. each) chicken broth 1/2 cup dry white wine 1 tablespoon Worcestershire sauce 3 tablespoons all-purpose flour 2 cups half-and-half 1-1/4 teaspoons salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 3 tablespoons chopped parsley
Directions:
1. In a 5-quart Dutch oven, over medium-high heat, melt 3 tablespoons butter, Add mushrooms and carrots; saute until tender, about 5 minutes. With slotted spoon, transfer mushrooms and carrots to bowl; set aside.2. In same pan, melt remaining butter. Add brussels sprouts and onion; saute 3 minutes. Stir in broth, wine and Worcestershire. Bring to boiling; simmer, covered, until vegetables are tender, about 10 minutes. Remove pan from heat. 3. Pour soup through colander placed over large bowl or pan. Set aside about 3/4 cup brussels sprouts mixture. Place remaining brussels sprouts mixture in food processor or blender; puree. Return puree and broth mixture to Dutch oven. 4. Place flour in small bowl; gradually add half-and-half, stirring until smooth. Pour into broth mixture, stirring until blended. Add mushroom mixture, reserved brussels sprouts mixture, the salt, pepper and nutmeg. Bring to boiling, stirring; simmer 10 minutes, or until thickened, stirring occasionally. Stir in parsley; pour soup into tureen. Makes 8 servings. | |