Bountiful Brussels Sprout Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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You either like them or you don't-but if you do, you will love them in this soup! If you like it a little more spicy add some cayenne or some tabasco for extra zip. Either way it is good comfort soup that is good for you too-Enjoy! Read more ! Ingredients:
4 packages (10 ounces each) frozen brussels sprouts, or fresh equivalent |
5 cups homemade or canned chicken stock |
8 slices bacon, diced |
1/4 to1/2 cup finely chopped onion (depending on preference) |
2 cloves garlic, minced |
6 cups milk (i use whole milk for the best flavor in cream soups) |
3/4 cup uncooked rice |
1 t. dried oregano, crushed |
2 t. salt ( may not need this if you use canned broth) |
1/2 t, pepper |
1 package (10 oz.) frozen peas and carrots |
1 t. salt |
2 cups water |
3/4 cup freshly shredded parmesan cheese |
Directions:
1. Partially thaw frozen Brussels sprouts.
2. In dutch oven fry bacon, onion and garlic.
3. Add 3 cups of broth to pan along with all the milk, uncooked rice, oregano, salt (if desired) and pepper.
4. Bring to slow bowl, reduce heat and simmer 15 minutes.
5. Add frozen peas and carrots and simmer another 10 minutes or until veggies are tender.
6. Meanwhile, coarsely chop partially thawed sprouts.
7. Combine in separate saucepan the remaining 2 cups of broth, salt and 2 cups of water.
8. Bringto boiling and add the chopped sprouts.
9. Return to boiling and simmer uncovered about 10 minutes, or until tender. Do not strain.
10. Add sprouts with their cooking liquid to rice mixture.
11. Stir in shredded parmesan cheese.
12. 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.
13. Serve with a good crust bread or roll.
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