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Creamy Texture Soup Recipes

Brussels Sprout Soup with Bacon

6 servings
Vegetarian Diet, Czech Simmering

No other soup says fall like this one. Brussels Sprout Soup with Bacon is rich, full of flavor, and really satisfying. If you are a vegetarian, skip the bacon and use veggie stock instead of chicken broth and enjoy this great soup!

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Tom the Chef Tom the Chef Founder
November 16, 2023
  • 60 min.
  • 60 min.
  • 1/5
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Ingredients:

Soup:

Optional final touch:

*It is easiest to buy frozen Brussels sprouts. If you do so, do not cut and simply put frozen into the pot (or previously defrost). For best results, use fresh Brussels sprouts.

**This recipe assumes that you are working with a sodium free broth (a broth with no salt added). If you are working with a broth which includes sodium, adjust the amount of salt based on your preference.

Tools:

Recipes

Best served with:

Croutons
Herb Baguette
Rustic Bread or Baguettes

Directions:

1. Sauté bacon and part of the Brussels sprouts:

1.1. Preheat a pot (same that will be used for cooking soup) on medium-high heat with 2 TBSP of frying oil and add:

½ LB of bacon

Sauté with occasional stirring for about 2 – 3 minutes.

1.2. Then, add:

½ LB of Brussels sprouts (1/3 of the total amount)

Sauté with occasional stirring until the Brussels sprouts get a nice sear (about 2 – 3 minutes).

1.3.

When done, put into a medium mixing bowl for a later step (including the cooked juices from the bacon).

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

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Tom the Chef Tom the Chef Founder

2. Soup base:

2.1. Preheat a medium pot on medium-high heat with 3 TBSP of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 2 – 4 minutes).

2.2. Add:

1 LB of Brussels sprouts (the remaining amount)

Sauté with occasional stirring until you reach a little sear on the Brussels sprouts (about 2- 3 minutes).

2.3. Add:

2 medium potatoes

Sauté for an additional 1 – 2 minutes with occasional stirring.

3. Simmering:

3.1. Add into the pot:

4 cups of chicken broth
2 cups of water

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

3.2.

Lower the heat to medium and cook for about 40 minutes with occasional stirring.

4. Finishing phase:

4.1.

Process the soup with an immersion mixer (while still cooking in the pot).

4.2. Add:

Sautéed bacon and Brussels sprouts from step 1 (with excessive fat)\
1 cup of heavy cream
1 clove of garlic – grated
1 TSP of salt
½ TSP of ground pepper

Briefly stir, cover with a lid and cook with occasional stirring for an additional 10 minutes.

4.3.

Taste and add salt and/or pepper if needed.

5. Serve with croutons or bread of any kind and a touch of thick sour cream.

About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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