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.
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 cup whole milk or half and half
2 Tbsp. dry white wine
- Rinse the Brussels Sprouts and remove any loose leaves. Trim ends and cut large Brussels Sprouts in half.
- 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).
- Stir in flour and seasonings. Add chicken broth and cook and stir, as you bring mixture to a boil. Stir in Brussels Sprouts.
- 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.