Brussels Sprouts Soup
Brussels Sprouts Soup
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
Directions
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.
Notes
