posted by cjdobias 01-31-100 5:38 AM
Brussels Sprout Soup
by Christopher Dobias
6 oz. Bacon, chopped
1 cup chopped onion
2 large cloves garlic, chopped
1 cup chopped celery
3 tbl. flour
2 qts. Chicken stock, plus more if needed
2 lbs. Brussels sprouts, trimmed, divided
1 lb. Potatoes, cubed
1 Bay leaf
1 tsp. Thyme
1 lb. Smoked sausage, 1/4” slices
1 pt. Cream, scalded
1 pt. Milk, scalded
1 tsp. Worcestershire sauce
Salt and black pepper, to taste
A few dashes of Tabasco sauce
Brown bacon in large, heavy pot or Dutch oven. Add onions, garlic and celery and sauté until lightly browned. Add flour and cook 2-3 minutes more. Gradually whisk in 2 quarts chicken stock.
Chop half of the Brussels sprouts and add to stock. Cover and simmer 30-40 minutes.
Puree in blender, in small batches and return to pot. Slice remaining Brussels sprouts in half, lengthwise and add to pot, along with the potatoes, thyme and bay leaf (thin with more chicken stock if too thick). Simmer, uncovered about 20 minutes.
Add smoked sausage and scalded milk and cream. Simmer 10 more minutes.
Remove bay leaf and stir in Worcestershire sauce. Season to taste with salt, pepper and Tabasco sauce.
8-10 Servings