Brussels Sprout Soup

Ingredients

• 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)

Directions

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.

Delicious!