AWARD WINNING Creamy Brussels Sprouts Soup from the PAISLEY FARM HOLIDAY BLOGGER RECIPE CHALLENGE recipe contest. Free products provided by PAISLEY FARM; recipe, narrative and photos are my own.
It’s hard not to get excited for mail delivery this time of year. Christmas cards, packages you forgot you ordered from Amazon (oops!) and 7 jars of goodies from Paisley Farm to my doorstep.
Okay, maybe you didn’t get that package, but I did because I was invited to participate in the Paisley Farm Holiday Blogger Recipe Challenge. I accepted, entered this Creamy Brussels Sprouts Soup recipe took first place.
The inspiration for this soup came from one of my favorite soups you don’t often see on a menu: Dill Pickle Soup. It’s popular in Polish restaurants and I love it’s creamy texture, chunks of dill pickle and tangy flavor.
I’ve been on kind of a brussels sprouts kick lately ~ some may even say obsessed so a pot of hearty, creamy tangy soup loaded with Dilled Brussels Sprouts and flavored with vinegar and dill seemed like an obvious choice.
Sour cream gives this soup its creamy texture. There are bites of dilled brussels sprouts in every bite plus chunks of potatoes and carrots and zesty flavor throughout.
From the Bean Salads to Cauliflower to Sweet Pickled Beets to the Dilled Brussels Sprouts used in this recipe, these foods are Paisley Farm fresh and ready to serve right from the jar.
Where to find Paisley Farm Flavor Fresh-Ready to Serve Products:
Sometimes I grocery shop on auto pilot, adding many of the same ingredients to my cart. That’s one reason I love creating new recipes ~ it helps me (and you!) shake things up in the kitchen and discover delicious quality products like these from Paisley Farm that can be found at your local Kroger.
Check out all the great Paisley Farm products along with some tasty recipes to share with your family online at PaisleyFarmFoods.com. Paisley Farm is social too! Follow them on Facebook, Instagram and Twitter for even more meal inspiration.
Brussels Sprouts Soup Recipe Ingredients:
- olive oil
- potatoes
- carrots
- celery stalk
- onion
- salt and pepper to taste
- chicken stock
- Dilled Brussels Sprouts
- flour
- sour cream
- Dilled Brussels Sprouts juice from the jar
- fresh dill
- butter
Optional garnish:
- thinly sliced Dilled Brussels sprouts
- fresh dill
- coarse black pepper
Instructions:
In a large pot add the olive oil and diced potatoes, carrots, celery and onion. Season with salt and pepper and cook over medium heat 3-5 minutes or until the onions are softened.
Pour in the chicken stock, cover and cook with a low boil until the carrots and vegetables are tender then fold in the chopped Dilled Brussels Sprouts.
In a small bowl blend the flour, sour cream, juice from the jar and dill then temper the mixture by whisking in ¼ cup of the hot soup broth. Pour the tempered sour cream blend into the soup 2 tablespoons at a time whisking constantly until it’s all combined.
Simmer uncovered 3-5 minutes until it thickens. Fold in the butter, stirring until combined then taste and adjust salt and pepper as you like. If you’d like a tangier soup, add more brussels sprouts juice 1 tablespoon at a time.
(Optional) garnish with thinly sliced brussels sprouts, extra dill or fresh cracked pepper and serve hot.
Looking for more soup inspiration? This one is one is a family favorite.
If you tried this WINNING Brussels Sprouts Soup recipe or any other on the blog, I’d appreciate a comment or star rating ~ I love hearing from you!
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Brussels Sprouts Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 2 large potatoes diced
- 1 cup carrots diced
- 1 celery stalk diced
- 1 small onion chopped
- Salt and pepper to taste
- 5 ½ cups chicken stock
- 2 cups Dilled Brussels Sprouts chopped
- ¼ cup flour
- 1 cup sour cream
- 3 tablespoons Dilled Brussels Sprouts juice from the jar or more to taste
- 2 teaspoons fresh dill finely chopped
- 2 tablespoons butter
Optional garnish: thinly sliced Dilled Brussels sprouts and coarse black pepper
Instructions
- In a large pot add the olive oil, potatoes, carrots, celery and onion. Season with salt and pepper and cook over medium heat 3-5 minutes or until the onions are translucent.
- Pour in the chicken stock, cover and cook with a low boil until the carrots and vegetables are tender then fold in Dilled Brussels Sprouts.
- In a small bowl blend the flour, sour cream, juice from the jar and dill then temper the mixture by whisking in ¼ cup of the hot soup broth. Pour the tempered sour cream blend into the soup 2 tablespoons at a time whisking constantly until it’s all combined.
- Simmer uncovered 3-5 minutes until it thickens. Fold in the butter, stirring until combined then taste and adjust salt and pepper as you like.
- (Optional) garnish with thinly sliced brussels sprouts and serve hot.
I added baby spinach and substituted vinegar for the juice. I also used frozen brussel sprouts and vegetable stock.
Hi Chris – wow – really great substitutions. I especially like the addition of spinach – will need to add next time I make. Thank you! ~ Bernie