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- Dish type
- Vegetable soup
I just whipped this up with ingredients I happened to have lying around in December. It tasted good and it's seasonal, so I thought I'd share it, I'll definitely make it again.
Lanarkshire, Scotland, UK
2 people made this
- 1 teaspoon olive oil (or rapeseed oil)
- 1 medium onion, sliced
- 10 chestnuts, peeled and chopped finely
- 90g Brussels sprouts, trimmed and chopped finely
- 500ml vegetable or chicken stock (cube or stock pot)
- 50g salami, sliced into ribbons
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Warm the oil in a large saucepan over a medium heat. Add the onion and cook and stir until soft, about 4 to 6 minutes. Add the nuts, sprouts and pour in the stock. Increase the heat and bring to the boil, reduce the heat and simmer for 15 minutes.
- Meanwhile, heat a small frying pan and add the salami. Stir occasionally until crispy, then remove from pan and set aside. Add the rendered fat to the saucepan with the other ingredients and stir.
- Divide the soup between two warmed bowls and top with the crispy salami. Serve immediately.
I have worked out that each serving is 240 calories (13g fat, 9g protein, 4g dietary fiber, 6g sugars).
If you prefer a smoother soup, use a handheld liquidiser at the end of step 2.
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- 700gm Brussel sprouts, trimmed and cut in half
- 2 large brown onions, chopped
- 2 cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 500gm chestnuts, roasted and peeled, chopped (if fresh is not available, use rinsed canned whole chestnuts)
- 1 1/2 litres chicken or vegetable stock
- Sea salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg
- 1/2 cup thickened cream
- 2 tablespoons of Italian parsley, chopped finely
- In a large pot, heat oil and butter, saute onion until transparent, then add garlic. Fry for another 2 minutes. Add Brussel sprouts and the stock and cook for 8 minutes or until the Brussel sprouts are tender. Add chestnuts, salt, pepper and nutmeg. Cook for a further 5 minutes. Take off heat and allow to cool slightly. Process the mixture with a hand blender (or a food processor) until smooth. Pour processed and reserved soup back into the pot, add cream and heat for a further 2-3 minutes until hot. Season to taste. Serve in prewarmed bowls with freshly chopped parsley and crusty bread.
An un-loved veg
Brussels sprouts, or Brussel sprouts as some spell them (and how I grew up spelling them in the UK), are a bit of an underrated vegetable. They are one of those that many people are at least not a fan of, if not really hate.
But I think they're maybe largely a victim of having so often been poorly cooked. Especially if you are British, you have probably had them overcooked and bland at one too many Christmas meals. Particularly those school cafeteria meals where they've been sitting out being kept warm for hours. Yuck.
These little veg do have more to offer, though, such as raw in a slaw, such as with my sweet potato tacos, as well as pan-fried or roasted as a side. You can even make them more of a meal like in my vegan lentil salad with roasted Brussels sprouts. Plus they're great in soups like this.
Even if you are not normally a Brussels sprout fan I would encourage you to give this soup a try as it's so hearty and delicious and really not that sprout-like. Plus there's bacon, which can only be a good thing.
Roasted Brussels Sprouts and Chestnut Soup
Today’s recipe, Roasted Brussels Sprouts and Chestnut Soup, is a holiday special and ideal served as an appetizer or hors d’oeuvre. Garnished with crushed walnuts and bacon, its rich flavor will likely evoke festive joy.
As you would expect, Roasted Brussels Sprouts and Chestnut Soup has a very seasonal taste. If you’re looking for a tasty soup to share at your holiday party this one will work nicely.
For richness, the soup is laced with sour cream and butter, and chicken stock provides depth of flavor. With that in mind, this soup is not suitable for vegans and vegetarians, but I have a plan for that. You can substitute the non-friendly ingredients by using vegetable stock instead of chicken stock, replace the regular butter with vegan butter and use coconut milk instead of sour cream. Whatever you do, don’t forget to get rid of the bacon too!
If when trying this recipe will be your first time shelling chestnuts don’t stress. If you bungle a few and have to break some of the chestnuts apart to pull away the meat from the shell it will not matter at all. This recipe is a great way to test your chestnut roasting skills, it will help you perfect the process. However, if you have trouble finding fresh chestnuts, you should be able to find roasted shelled chestnuts in your store or online.
Roasted Brussels Sprouts and Chestnut Soup is great as an appetizer too. If you’re looking for a wine to pair with this soup, I suggest dry sherry instead of a white wine to avoid flavor clash. Sherry is an aperitif and will help to open up the appetite, therefore it is perfect with this soup.
I like this soup best as an hors d’oeuvre served in shot glasses or cute small bowls. An array of small bites for parties is my preference as I like to keep serving up surprises. Whichever serving option you go with it will be a pleaser.
If you decide to give this recipe a try, let me know what you think by leaving a comment.
Chestnut Soup with Brussels Sprouts
For the croutons, remove the crust from the bread and cut into small cubes. Melt 2 tablespoons of butter in a pan, and sauté the bread until golden brown. Remove from the pan, drain on papaer towels, and sprinkle with salt.
Peel and finely chop the onion. Coarsely chop 450 g (approximately 16 ounces) of chestnuts. Heat 2 tablespoons of butter in a pan, and sweat the onion until soft. Add the chestnuts, sauté briefly, and sprinkle with the powdered sugar. Let caramelize slightly, then add the port wine. Add the stock, and vanilla seeds, then season to taste with salt and pepper. Simmer for 5-8 minutes over medium heat.
Clean the mushrooms, then halve or quarter them depending on size. Coarsely chop the remaining chestnuts. Rinse and wipe the brussels sprouts. Remove any loose outer leaves, then blanch for 2 minutes in boiling salted water. Add to an ice water bath, then drain well.
Melt 2 tablespoons of butter in a pan, then sauté the mushrooms. Add the brussels sprouts, then season to taste with salt and pepper.
Add the cream to the soup and bring to a boil. Mash with a hand masher, return to a boil, and adjust the seasoning.
Divide into warmed bowls. Top with the croutons, mushrooms, and brussels sprouts. Garnish with orange zest, chili flakes, and grated chocolate and serve.
Ways to Alter this Recipe
- Vegan: you can easily make this recipe vegan by:
- using olive oil and not butter
- skipping the cream
- for a thicker consistency, you could blend some of the soup.
- Brussels sprouts go hand in hand with bacon, so you could fry up some bacon, chop it, and then add it to the bowls for serving
- Another good meat option would be seared, cubed ham or seared kielbasa, or other sausages.
How to Make It
Trim ends off brussels sprouts, remove any damaged external leaves, and cut in half lengthwise. Set aside.
Remove casing from sausage and cut into 1/4-in.-thick slices. Put olive oil and sausage in a medium pot over medium-high heat and cook, stirring occasionally, until sausage is well browned, about 7 minutes.
Meanwhile, peel potatoes and cut into roughly 1/2-in. pieces.
When sausage is browned, add bay leaves and caraway seeds to the pot. Cook, stirring, until fragrant, about 1 minute. Add potatoes, broth, and 1 cup water. Bring to a boil. Add brussels sprouts. Partially cover pot and reduce heat to low or medium-low to maintain a steady simmer. Cook soup until potatoes and brussels sprouts are tender, about 15 minutes. Remove bay leaves and serve soup hot.
THERMOMIX ® RECIPE
Place onion and garlic into mixing bowl and chop 3-4 sec/speed 7.
Add oil and butter and cook 2 min/100°C/speed 1.
Add brussel sprouts and stock and cook 8 min/100°C/speed 3.
Add chestnuts, salt, pepper and nutmeg and cook 5 min/100˚C/speed 3.
Blend 1 min/speed 1, gradually increasing speed from speed 1 to speed 9. Check soup for seasoning and blend for an additional 20 seconds if a smoother consistency is required.
Add cream and cook 1 min/speed 4. Season once again to taste.
Transfer into pre-warmed bowls, garnish with freshly chopped parsley and serve with crusty bread.
Heat oil and butter in a saucepan. Add leek, celery, carrot, mushrooms, herbs and celery salt. Cook for 4 minutes or until mushrooms wilt.
Add about 1/4 cup broth and arrange frozen tenders on top of the mushroom mixture. Cover, reduce heat and simmer about 10 minutes.
Remove tenders to a cutting board and set aside to rest.
Add remaining broth to the pan. Cut Brussels sprouts and add. Cut the cooked chicken and add. Season with pepper. Bring just to a boil. Reduce heat and simmer about 10 minutes.
Soup may rest at room temperature for up to 30 minutes, or refrigerate for up to 3 days. Reheat gently.
To make the soup
In a large stock pot sauté the fennel, onion and garlic with the olive oil, pepper and salt until soft, but not browned. Add the broth, the broccoli and brussels sprouts. Simmer for 30 minutes to soften with the lid on.
While the soup cooks, rough chop the bacon into 1cm pieces. In a wide frying pan, gently pan-fry the bacon for five minutes.
Add the chestnuts, slightly breaking them up and tossing them in the rendered bacon fat until they are coated. Continue to cook until the bacon and chestnuts are golden brown and smell amazing. Reserve half, and put the other half in the soup.
Add the chopped parsley to the soup, stir and cook for another five minutes. Blitz with an immersion blender, to thicken slightly but leave it fairly chunky. Check for seasoning – add more salt if needed.
Blanche the reserved brussels sprout leaves by pouring boiling water over them in a pot they will become vivid green.
Serve the soup in deep bowls, garnished with the blanched brussels sprout leaves plus the reserved bacon and chestnuts. A good drizzle of olive oil is always welcome as is some buttered toast.