Ingredients:
- 5 cups brussels sprouts, cut in half and slices (you don'tsp have to fine slice because they will be pureed once cooked)
Directions:
- Base - In a large pot, add the butter and melt on medium heat. Then add the onion, fennel, leek and garlic and saute 3-4 minutes. Add in the brussels sprouts and cook 1-2 minutes until well combined. Add in the flour and mix well and cook an additional minute or two.
- Liquid - To the fennel and brussels sprouts, add the white wine to deglaze the pan stirring well and then slowly add in the broth. Add in the nutmeg, just a pinch, you can always add more. Also add the rosemary, salt and pepper, again - go easy, you can always add more. Cook another 5 minutes.
- Puree - I like to use my immersion blender right in the pot, but you can always transfer a few cups at a time and puree in a blender. I like a little texture so I don't puree it until it is completely smooth, but that decision is up to you. If you use a blender, return to the pot once pureed and add the cream, a little at a time until you get the consistency you like.
- Now - depending on how thick you like your soup, you can always add a little extra flour to the cream as you add it to the soup and it will thicken the soup as it comes back up to a boil. I don't like mine too thick. Go easy, you don't want it too thick, just a little at a time.
- Finish - Make sure you bring to a low boil and then reduce and just simmer for a few minutes until ready to serve.
- Garnish and Serve - I like a toasted baguette with a tomato topping or an olive tapenade, but even just some gooey melted cheese baguettes are great. And some chopped chives and squeeze the lemon over the soup for a fresh taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.77 Kcal (1129 kJ) | ||
| Calories from fat | 111.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 19% | |
|---|---|---|---|
| Cholesterol | 35.82mg | 12% | |
| Sodium | 1255.24mg | 52% | |
| Potassium | 1085.5mg | 23% | |
| Total Carbs | 30.15g | 10% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 8.71g | 35% | |
| Protein | 6.24g | 12% | |
| Vitamin C | 136.7mg | 228% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 161.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 45.38 Kcal (190 kJ) | ||
| Calories from fat | 18.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 19% | |
|---|---|---|---|
| Cholesterol | 6.03mg | 12% | |
| Sodium | 211.17mg | 52% | |
| Potassium | 182.61mg | 23% | |
| Total Carbs | 5.07g | 10% | |
| Sugars | 0.96g | 23% | |
| Dietary Fiber | 1.47g | 35% | |
| Protein | 1.05g | 12% | |
| Vitamin C | 23mg | 228% | |
| Iron | 0.5mg | 17% | |
| Calcium | 27.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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