Creamy Brussels Sprouts and Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love this soup......but I also LOVE Brussels sprouts! Ingredients:
3 tablespoons butter |
1 cup chopped onion |
2 garlic cloves, minced |
3 cups vegetable broth or 3 cups chicken broth |
2 lbs frozen brussels sprouts, partially thawed (can use fresh, just halve them to cook quicker) |
1 cup milk |
2 cups half-and-half |
1/4-3/4 teaspoon salt (to taste) |
1/2 teaspoon pepper |
1/4 teaspoon paprika |
1 teaspoon parsley |
1 cup shredded sharp cheddar cheese |
Directions:
1. In a large pot, melt butter; sautee onions and garlic in butter until onions are translucent - about 5 minutes. Add broth and sprouts; cover and simmer for about 15 minutes or until sprouts are very tender.
2. Add milk, half and half, salt, pepper, paprika, parsley, and cheese. Stir until heated through and cheese is melted.
3. Puree in blender/food processor (in batches, if necessary) and serve.
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