I’m on a Brussels sprouts kick, as I should be this time of year. You should too. Because they are yummy!
I wasn’t always a fan of Brussels sprouts. I only recently became a convert. The Brussels sprouts of my past were just…not very good (sorry mom). They were boiled or sautéed and tossed with margarine, which made them sort of soggy and mushy and bitter cabbage-y tasting. I tried to eat them years later, and bought the frozen version that you cook in a microwave. They were also soggy and mushy. So I gave up on poor little Brussels sprouts. They were not for me.
But they were all along. Now that I know how to cook them! Roasted and caramelized, Mr. Sprout is sweet and delicious. They come out soft (in a good way) and delicate. Those cute little things are fun to eat, too. I posted a recipe recently for balsamic glazed Brussels sprouts, and have a few more up my sleeve.
This Brussels sprout soup is really easy to make and has simple ingredients like cream and chicken broth. If you want to make it fancy like I did, garnish your soup with a few Brussels and roasted chestnut toast. I didn’t actually peel the chestnuts for this recipe, but you can if you want. I found a bag of pre-roasted and peeled chestnuts in the grocery store. They taste pretty good, and make a great spread.
Toss the Brussels sprouts in 2 tablespoons of olive oil and arrange in a single layer in a roasting pan. If you are using store-bought, packaged chestnuts, add them to the Brussels sprouts and roast them too.
Roast in a 375° F/190° C oven for 15-20 minutes, until soft and lightly brown. When they are ready, heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the onion for about 5 minutes, until soft. Add 2 garlic cloves (chopped). Add the roasted Brussels sprouts, reserving some for garnish (2 halves per person) and stir.
Add the chicken broth and season with salt and pepper. Cook on low heat, covered, for 15 minutes. Uncover and stir in the cream. Cook for an additional 5 minutes on low heat.
Remove from the heat and use an immersion blender on high to puree the soup until smooth. If you don’t have an immersion blender, pour the soup in batches into a blender and puree. Season again to taste.
Toast the baguette slices. Using a food processor, pulse the garlic clove until finely chopped. Add the chestnuts, parsley, salt and 1 tablespoon of olive oil. Pulse until the chestnuts are chopped but not pureed. Pour in 2-3 tablespoons of oil, pulsing until the mixture is combined, but still chunky. Taste for seasoning.
Spread the mixture on toast and serve along with the soup.