Brussels Sprouts Soup

Brussels Sprouts Soup

Yields1 Serving

2 T butter

1 C minced onion

3 C minced brussels sprouts

1 C diced potato or sweet potato (we love sweet potatoes in this soup!)

2 C stock or water

1/2 tsp. salt

1/2 tsp. dill weed

black pepper

3/4 C each of sour cream and milk (or buttermilk if you have it), mixed together

minced fresh parsley

In a medium- sized saucepan, cook onions in butter over moderate heat for about 3-4 minutes.

Add brussels sprouts. Stir and saute another 5 minutes.

Add potatoes, stock/water, and salt. Cover and simmer about 15 minutes, or until potatoes are thoroughly cooked.

Puree about 2/3 the mixture in blender or food processor, and return it to the kettle. Season with pepper and dill.

Whisk in sour cream-buttermilk mixture. Heat very slowly; serve as soon as it's hot (don't let it boil or cook). Top each serving with fresh parsley.

Ingredients

2 T butter

1 C minced onion

3 C minced brussels sprouts

1 C diced potato or sweet potato (we love sweet potatoes in this soup!)

2 C stock or water

1/2 tsp. salt

1/2 tsp. dill weed

black pepper

3/4 C each of sour cream and milk (or buttermilk if you have it), mixed together

minced fresh parsley

In a medium- sized saucepan, cook onions in butter over moderate heat for about 3-4 minutes.

Add brussels sprouts. Stir and saute another 5 minutes.

Add potatoes, stock/water, and salt. Cover and simmer about 15 minutes, or until potatoes are thoroughly cooked.

Puree about 2/3 the mixture in blender or food processor, and return it to the kettle. Season with pepper and dill.

Whisk in sour cream-buttermilk mixture. Heat very slowly; serve as soon as it's hot (don't let it boil or cook). Top each serving with fresh parsley.

Brussels Sprouts Soup