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 Creamy Vegetable Soup with Brussels Sprouts Recipe
Based on Belgian soup with a Russian touch. Brussels sprouts are unique in their nutritional and healing properties. We prepare various dishes with it in the fall. Today I will offer you a very healthy and delicious soup made from it and vegetables, including turnips. If you don't have turnips, it doesn't matter, replace them with potatoes.
Course First Course Dishes
Cuisine Hungarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
For chicken broth:
For soup:
Course First Course Dishes
Cuisine Hungarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
For chicken broth:
For soup:
Instructions
  1. The broth can be cooked in advance and this will reduce the time to prepare the soup. I cooked it in 30 minutes. For the broth, I used wings, whole carrots and onions, salt to taste. Prepare the vegetables for the soup. At the Brussels sprouts, I cut the stalk and cut the heads in half. Onions, carrots and turnips cut into small cubes. So the vegetables in the soup will look nice on the plate. I took a high saucepan with a thick bottom, where I will first simmer the vegetables, and then cook the soup. I poured olive oil, warmed it and put the onion, gilded. Then I sent carrots, and in a couple of minutes - turnips.
    The broth can be cooked in advance and this will reduce the time to prepare the soup. I cooked it in 30 minutes. For the broth, I used wings, whole carrots and onions, salt to taste. Prepare the vegetables for the soup. At the Brussels sprouts, I cut the stalk and cut the heads in half. Onions, carrots and turnips cut into small cubes. So the vegetables in the soup will look nice on the plate. I took a high saucepan with a thick bottom, where I will first simmer the vegetables, and then cook the soup. I poured olive oil, warmed it and put the onion, gilded. Then I sent carrots, and in a couple of minutes - turnips.
  2. For turnips, we send Brussels sprouts and a quarter of bell pepper. Put a piece of butter and added a pinch of nutmeg. Then put under the lid all 5 minutes. Pour 3 ladles of chicken broth and cook on low heat under the lid until the vegetables are ready for another 10 minutes.
    For turnips, we send Brussels sprouts and a quarter of bell pepper. Put a piece of butter and added a pinch of nutmeg. Then put under the lid all 5 minutes. Pour 3 ladles of chicken broth and cook on low heat under the lid until the vegetables are ready for another 10 minutes.
  3. Separated the yolk from the white of the egg. Put the yolk to the cream in a blender and combined. Constantly stirring with a spoon, she poured the cream mixture into the soup pot. Added salt to taste. Bring to a boil and add finely chopped parsley. Immediately removed from the fire.
    Separated the yolk from the white of the egg. Put the yolk to the cream in a blender and combined. Constantly stirring with a spoon, she poured the cream mixture into the soup pot. Added salt to taste. Bring to a boil and add finely chopped parsley. Immediately removed from the fire.
  4. Soup is ready!
    Soup is ready!
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