Brussels Sprouts Soup Recipe
Brussels Sprouts Soup with potatoes and carrots and a creamy sour cream broth.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 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
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.