Monday, 6 December 2010

Leek & Brussels Sprout Soup

This is a very quick soup to make as soups go and not too heavy to serve as a starter to a larger more formal meal, although it will also be perfectly happy to just hang out with a sandwich. The sweetness of the leeks and the brassy brassica-ness of the Brussels sprouts balance each other very well. A little potato helps thicken it.

4 to 6 servings
40 minutes prep time

Leek and Brussels Sprout Soup
2 medium potatoes
4 cups trimmed Brussels sprouts
3 large leeks
1 or 2 stalks celery
3 tablespoons unsalted butter
2 tablespoons flour
6 cups chicken or vegetable stock
Salt & pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground celery seed

Wash and peel the potatoes. Cut them into chunks and boil them until just tender, about 10 minutes.

Meanwhile, trim the Brussels sprouts and slice them fairly thinly. Wash and trim the leeks. Slice them thinly, rinse them well again, and drain well. Wash and trim the celery, and slice it.

Heat the butter in a large skillet over medium-high heat. Add the leeks and celery, and cook gently for a minute or two. Add the Brussels sprouts and mix them in well. Continue cooking for about 10 minutes, stirring frequently. The vegetables should soften and cook down, but not brown.

Sprinkle the flour and seasonings over the vegetables and mix in well. Be mindful of the salt; how much you need will depend very much on your stock.

At this point, if the skillet is large enough (unlikely) you can add the stock to the skillet. More likely, you should put the stock into a soup pot and add the vegetables to it there. Add the potatoes, drained and roughly mashed.

Simmer the soup for about 5 minutes. Put about three-quarters of the soup into a blender and blend until fairly smooth. You will almost certainly need to do this in 2 batches if you don't want soup all over the counter. Mix the puréed soup back in with the remainder of the chunky soup. Taste and adjust the seasonings.

Reheat the soup to serve. Nice with a dollop of sour cream, but then so many things are. Really crunchy bacon bits wouldn't be half bad either.

Last year at this time I made Brussels Sprouts, Leeks & Carrots.


mangocheeks said...

Sprout soup. MMmmm. I actually like sprout soup.

the t and j show said...

I made this last night. WOW!! The husband and I both agree that it is one of the top five soups we've had...and we eat a lotta soup here. Thanks for the recipe!!

Note: We had it with 30% sour cream and applewood smoked bacon bits.

Ferdzy said...

Wow, T & J, I'm very flattered. Although I do think that almost anything would be great with 30% sour cream and applewood smoked bacon bits... mmm.

lucky said...

YUM. the t and j show recommended this to me and it really is delish. i look forward to trying more recipes from your blog... thanks for sharing!