German Brussels Sprouts Soup

Here's a hearty soup, perfect for chilly evenings. It's very traditional in ingredients and preparation, but well worth the extra time and effort.

Recipe Information

Serves: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes


2 lbs. Brussels Sprouts

2 Tbsp. butter

1 small Onion, chopped

1 medium Carrot, peeled and sliced thin

2 Tbsp. flour

½ tsp. salt

¼ tsp. dried marjoram leaves, crushed

Dash of black pepper

Dash of nutmeg

2 cans (10-½ oz.) condensed chicken broth

1 egg

1 cup whole milk or half and half

2 Tbsp. dry white wine


  1. Rinse the Brussels Sprouts and remove any loose leaves. Trim ends and cut large Brussels Sprouts in half.
  2. In large saucepan, over medium-high heat, melt butter. Add Onion and Carrot slices, and cook and stir until just tender (about 3 to 5 minutes).
  3. Stir in flour and seasonings. Add chicken broth and cook and stir, as you bring mixture to a boil. Stir in Brussels Sprouts.
  4. Reduce heat, cover and simmer until Brussels Sprouts are just tender (about 5 minutes). Beat together egg, milk and wine, and stir into soup. Heat until soup returns to a boil.

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