Ingredients
2 tablespoons butter or 2 tablespoons oil
1 finely sliced onion
1 kg prepared Brussels sprout
4 cups chicken stock
1/4 cup cream
Method
Sources
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RecipeNLG
dataset
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Gathered
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked. Puree in a food processor or put the soup mixture through a sieve. Reheat and serve with swirls of cream.