Add Brussels sprouts to your shopping list folks. These veggies resembling mini cabbages are packed full of nutrients like Vitamin C and fiber and phytonutrient sulforaphane to enhance the body’s defense mechanism and help fight against disease. Studies have also shown their ability to promote Liver function and detoxify the body. My sister has been a fan for years. She cooks Brussels sprouts in the steamer and dips them in ketchup… I discovered a slightly more tempting way to serve them.
Brussels Sprout Soup
- 2 lbs Brussels sprouts
- 4 cups chicken stock
- 1 tbsp olive oil
- 1 tbsp butter
- 1 carrot peeled and sliced thin
- 1 small chopped onion
- 2 garlic cloves sliced
- 2 tbsp flour
- 3/4 tsp salt
- 1/4 tsp dried marjoram
- dash of pepper and nutmeg
- 1 egg
- 1 cup whole milk
- 2 tbsp dry white wine
- Optional – 3/4 lb cooked chicken
- Red pepper flakes
(Note: the butter, milk, egg and flour can be omitted for a more brothy soup)
Rinse the Brussels Sprouts and remove any loose leaves. Trim ends and cut large Brussels Sprouts in half.
In large saucepan, over medium-high heat, heat olive oil and melt butter. Add onion and carrot slices, and cook and stir until just tender about 3 to 5 minutes.
Stir in flour and seasonings. Add chicken broth and stir, as you bring mixture to a boil. Stir in Brussels sprouts.
Reduce heat, cover and simmer until Brussels sprouts are just tender, about 5 minutes. In a small bowl, beat together egg, milk, and wine. Stir mixture into soup. Add chicken. Heat until soup returns to a boil.