Creamy Brussels Sprout Soup with Shallots and Roasted Potatoes

I lived in a tiny studio apartment my last years of college. Fortunately, the cramped quarters had a good-sized refrigerator and stove so I could cook real meals. I made use of everything in those days, and I still do, but once in a while, I forget I've got something on hand and it goes to waste.

Not anymore. Some of my favorite grocery store staples - low-fat cream cheese, for example - have nearly doubled in price in the last year.

The mortgage was paid long ago and my economic situation is vastly improved over 23 years ago. But somehow it seems wrong to let anything go to waste when it costs so dearly and so many people are without ample food.

I had about three cups of sautéed Brussels sprouts left over from Thanksgiving dinner, some shallots and a half-cup or so of roasted potatoes. These, I thought, would provide the basis for Brussels sprouts soup. I have become enamored of the tiny bowls of soup served by chefs these days and was determined to create something comparable.

Creamy Brussels Sprouts Soup with Shallots and Roasted Potatoes

  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon butter
  • 3 cups Brussels sprouts, washed, trimmed, outer leaves removed, sliced in half
  • 2 large shallots, peeled and chopped
  • 5 cups chicken broth*
  • 1/2 cup previously roasted potatoes
  • 1 small onion, peel and chopped
  • dash freshly ground pepper
  • dash fleur de sel
  • dash nutmeg
  • 1/3 cup half-and-half or cream

Pour olive oil into a large skillet, adding butter. Sauté the sprouts and shallots for 8-10 minutes under medium heat, stirring frequently. Add one cup of broth, bring to a boil and cover, lowering heat. Add onions. Allow to simmer for 10-15 minutes until broth is reduced. Carefully transfer to stockpot, adding potatoes and remainder of broth. Cook under low heat for another 10 minutes, adding nutmeg and salt and pepper (taste frequently; I used about 8 spoons). Turn off heat and allow to cool 15 minutes. Then transfer soup to food process or blender. Puree. (I pureed one half, set it aside and then pureed the other half). Return to stock pot and add cream, re-heating under low heat.

*My soup broth was half chicken broth, half bouillon from garlic-and-olive-oil cubes I bought at FranPrix last year. I always add what ever cheese rind I have on hand, and discard before pureeing.

I recommend grating cheese on top and adding croutons before serving. I did not do that as I was too anxious to try the soup. It was soothing, always a good thing on the tail end of a long weekend.

What did you do with leftovers this weekend?


Sounds DELICIOUS! I will have to try this with sprouts and whatever else I have on hand. I, too, create some of my best taste treats in an effort to avoid wasting anything. Today I baked a pudding and threw in a handful of butterscotch chips that lingered in the bag, tempting me to nibble -- yummy!!

As for leftovers from Thanksgiving -- don't have any! With four kids (one a 20-year-old son) and husband home, there isn't much left after a meal. We like to eat! Fortunately I like to cook.

I am new to your site and I think I've found a piece of heaven! I will spend many a visit perusing your archives. Thanks for sharing! : )
Kalyn said…
The soup sounds wonderful! Nothing quite as fun as making soup out of "nothing."
Thanks, Debbie in CA - what part of CA by the way?

Ah, yes, a 20-year-old son - say no more! My brothers had hearty appetites at that age!
Hi Kalyn, we must have hit "send" at the same time.

I got a lot of satisfaction from this one!
Eileen said…
This soup sounds great! And I have all of the ingredients in my kitchen.
Judy said…
I love soup this time of year. Next time I have leftover brussel sprouts I'll try this. Or maybe I'm just made extra so I will have leftovers. I keep forgetting to tell you that I made your cheese bread pudding over the weekend. We so enjoyed it. Thank you for the recipe.
Eilene, I am really pleased with this one. I had it again tonight. I think it's a winner.

I'm glad about the cheese bread pudding, Judy: Which cheeses did you use?
Fran said…
What a great idea for using brussels sprouts. Will definitely make this soup. I used the remainder of the holiday cranberry sauce to make cranberry bread pudding. Quite delicious!
Judy said…
Hi Mimi, I used some Guyrere and Asiago, cheddar and gouda because that's what I had in the cheese drawer. It was fantastic. We loved it and will definitely make it again.
Fran, I really really like this - I think it is the best creamy soup I have made.

And I've done the same thing with leftover cranberry-orange relish. Delicious!

Judy - that sounds perfect: The right balance of creaminess and zip!
Hi Mimi! I'm from a Northern California Gold Rush town called Grass Valley (in the Sierra Foothills just below Lake Tahoe). We moved here 8-1/2 years ago from the Santa Cruz Area. It was a big move from Ocean to Mountains but we love it here (bigger house with LAND). We visit the ocean as often as possible, but don't miss the fog a bit. ; )
Well, Debbie, I've kind of visited that area very briefly - I didn't mind the heat there at all because the humidity was so minimal, at least where I was.
james.eberhardt said…
Just made this recipe, and it definitely passed the taste test. The big test will be when I serve it to the family tomorrow.

Thanks for posting this recipe.

Popular Posts