Brussels Sprouts Soup
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
3/4 C each of sour cream and milk (or buttermilk if you have it), mixed together
minced fresh parsley
1In a medium- sized saucepan, cook onions in butter over moderate heat for about 3-4 minutes.
2 Add brussels sprouts. Stir and saute another 5 minutes.
3 Add potatoes, stock/water, and salt. Cover and simmer about 15 minutes, or until potatoes are thoroughly cooked.
4 Puree about 2/3 the mixture in blender or food processor, and return it to the kettle. Season with pepper and dill.
5 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.