Imagine a steaming bowl of Brussels Sprout and Potato Soup, the vibrant green of the sprouts mingling with the creamy white of the potatoes. The smooth texture, with just the right amount of richness from the heavy cream, fills the air with a comforting aroma of sautéed garlic and onions.
This dish holds a special place in my heart, reminding me of cozy family gatherings on chilly evenings when a warm, hearty meal was all we needed to feel at home. Perfect for busy weeknights or leisurely Sunday suppers, this soup is both nourishing and satisfying.
I remember one particularly hectic evening when this recipe came to my rescue, turning a potentially stressful dinner into a delightful family meal. The simplicity and warmth of this soup made everyone feel at ease.
Ready to bring this comfort to your table? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a creamy, velvety texture.
- Uses pantry staples like potatoes, garlic, and onions for convenience.
- Provides a comforting and hearty meal perfect for chilly days.
- Easily customizable with additional herbs or spices to suit your taste.
- Freezes beautifully, making it ideal for meal prep and future meals.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved — choose fresh for best flavor.
- 2 medium potatoes, peeled and diced — make certain they’re firm and blemish-free.
- 1 tablespoon olive oil — opt for extra virgin for a richer taste.
- 4 cloves garlic, minced — fresh garlic enhances aroma.
- 1 medium onion, chopped — yellow onions work well.
- 4 cups vegetable broth — homemade offers deeper taste.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground is ideal.
- 1/2 cup heavy cream — adds creaminess.
- 1 tablespoon fresh parsley, chopped — use fresh for vibrant color.
Step-by-Step Method
Heat the Oil
Begin by heating olive oil in a large pot over medium heat. Use a wooden spoon to guarantee the oil coats the bottom of the pot evenly.
This step is vital for preventing the ingredients from sticking and helps to evenly sauté the vegetables. Confirm the oil is hot enough before proceeding to the next step.
Sauté Onion and Garlic
Add the chopped onion and minced garlic to the hot oil. Sauté until the onions become translucent and fragrant, which should take about 3-4 minutes.
Stir frequently to avoid burning the garlic, as this can impart a bitter taste to the soup.
Cook Brussels Sprouts and Potatoes
Introduce the halved Brussels sprouts and diced potatoes to the pot. Stir the vegetables to coat them in the oil, cooking for about 5 minutes.
This initial cooking helps to soften the vegetables slightly and enhances their flavors.
Pour in Broth
Carefully pour the vegetable broth into the pot with the vegetables. Bring the mixture to a boil over high heat.
This step guarantees that all ingredients are well combined and begins the process of breaking down the vegetables.
Simmer the Soup
Reduce the heat to let the soup simmer gently for about 20 minutes. During this time, the potatoes should become tender.
Check the potatoes with a fork to confirm they’re fully cooked. This simmering allows the flavors to meld together harmoniously.
Puree the Mixture
Using a blender or an immersion blender, carefully puree the soup until smooth.
Be cautious of the hot liquid, and guarantee no chunks remain unless a chunkier texture is preferred. Puree in batches if using a traditional blender to avoid overfilling.
Add Cream and Season
Return the pureed soup to the pot and stir in the heavy cream.
Season the soup with salt and black pepper to taste. This step enriches the soup’s texture and enhances its flavor profile. Adjust the seasoning as needed for your personal preference.
Simmer and Serve
Simmer the soup for an additional 5 minutes to combine flavors deeply.
Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately for the best taste and texture. Optionally, add a dash of nutmeg for a warming touch.
Ingredient Swaps
- For a dairy-free version, substitute the heavy cream with coconut milk or a non-dairy cream alternative.
- Replace vegetable broth with chicken broth for a non-vegetarian option.
- Use sweet potatoes instead of regular potatoes for a different flavor profile and added sweetness.
- Swap fresh Brussels sprouts with frozen ones if fresh aren’t available; just adjust the cooking time accordingly.
You Must Know
1. Trim and halve Brussels sprouts: Make certain to properly trim off the ends and remove any discolored outer leaves before halving the Brussels sprouts to guarantee a clean and fresh taste in your soup.
2. Dice potatoes evenly: Cutting the potatoes into uniform pieces guarantees they cook evenly and blend smoothly into the soup, creating a consistent texture.
3. Sauté onions and garlic first: Start by sautéing onions and garlic until the onions are translucent, as this enhances their flavors and forms a flavorful base for the soup.
4. Use a blender carefully: When blending the soup, be cautious to prevent hot splashes. If using a blender, allow the soup to cool slightly and blend in batches.
An immersion blender can be used directly in the pot for convenience.
5. Adjust seasoning before serving: Taste your soup after blending and stir in the cream. Adjust the salt and pepper according to your preference, and consider adding a pinch of nutmeg for additional warmth and depth.
Serving Tips
- Pair with crusty bread or a warm baguette for a hearty meal.
- Serve in deep bowls, garnished with extra parsley and a drizzle of olive oil.
- Accompany with a side salad of mixed greens and a light vinaigrette.
- Add a sprinkle of grated Parmesan for an extra savory touch.
- Serve with a glass of white wine, like Chardonnay, for a complementary pairing.
Storage & Make-Ahead
Brussels Sprout and Potato Soup can be stored in the fridge for up to 3 days in an airtight container.
It freezes well for up to 3 months.
Prepare in advance by cooking and blending, then store.
Reheat gently before serving, adding cream after thawing for best texture.
Reheating
To gently reheat Brussels Sprout and Potato Soup, use a stovetop on low heat.
Stir occasionally.
Alternatively, microwave in short intervals.
Use an oven at low temperature to avoid overcooking.
Culinary Heritage and Traditions
Though many might overlook Brussels sprouts, they hold a cherished place in European culinary traditions.
Growing up, I often found Brussels sprouts at the heart of comforting family meals, especially during the colder months. Their distinct flavor pairs beautifully with potatoes and garlic, creating a rich tapestry of taste and texture.
As I sip this heartwarming soup, I’m reminded of its roots and how it embodies:
- A legacy of simple, hearty ingredients: celebrating the farm-to-table ethos.
- Generations of handed-down recipes: each family adding their unique touch.
- Seasonal cooking: making the most of winter produce to nurture the body and soul.
This soup is more than just a recipe; it’s a delicious nod to our shared culinary past, inviting you to savor each spoonful.
Final Thoughts
We hope you’ll give this Brussels Sprout and Potato Soup a try and enjoy its comforting flavors.
Feel free to tweak the recipe to suit your taste, perhaps adding a touch of nutmeg or trying homemade broth for an extra depth of flavor!
Frequently Asked Questions
Can I Use Frozen Brussels Sprouts Instead of Fresh?
I’d definitely give frozen Brussels sprouts a try! Just thaw them first, then proceed as usual. They might be a bit softer, but they’ll still add that distinct flavor and texture to the soup. Enjoy experimenting!
What Can I Substitute for Heavy Cream?
I’d suggest trying coconut milk for a dairy-free twist, or Greek yogurt for a tangy, creamy alternative. Both blend beautifully into the soup, enhancing its richness while adding their unique flavors. It’s a delightful swap!
How Can I Make the Soup Spicier?
To spice up your soup, I’d toss in some red pepper flakes or fresh chopped chili peppers. Adding a dash of cayenne pepper works wonders too. Adjust to your liking, and enjoy that extra kick!
Is This Soup Suitable for Freezing?
Yes, you can freeze this soup. I often make a big batch, let it cool, and then portion it into freezer-safe containers. It reheats beautifully, making it perfect for a quick, comforting meal later on.
Can I Add Other Vegetables to the Soup?
Absolutely, you can add other vegetables! I love tossing in carrots or leeks for extra flavor and texture. Feel free to experiment with your favorites; just adjust the cooking time to guarantee everything’s perfectly tender. Enjoy!
Brussels Sprout and Potato Soup with Garlic
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
- 1 Ladle
- 1 Blender or immersion blender
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 medium potatoes peeled and diced
- 1 tablespoon olive oil
- 4 clove garlic minced
- 1 medium onion chopped
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until onions are translucent.
- Stir in the Brussels sprouts and potatoes, cooking for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let the soup simmer for about 20 minutes, or until the potatoes are tender.
- Use a blender or immersion blender to carefully puree the soup until smooth.
- Return the soup to the pot and stir in the heavy cream.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to combine flavors.
- Serve hot, garnished with fresh parsley.
Notes
