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German Brussels Sprouts Soup

  • 30minutes
  • 162calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs Brussels sprouts , washed and trimmed and cut in half (or 2 lbs frozen brussels sprouts, thawed and cut in half)

  2. 2 tablespoons butter

  3. 1 small onion , chopped

  4. 1 medium carrot , peeled and chopped

  5. 2 tablespoons flour

  6. 1/4 teaspoon dried marjoram , crushed

  7. 1/4 teaspoon pepper

  8. 1/8 teaspoon nutmeg

  9. 3 cups vegetable broth (or chicken broth)

  10. 1 egg

  11. 1 cup half-and-half

  12. 2 tablespoons dry white wine

  13. salt , if needed, to taste

Instructions Jump to Ingredients ↑

  1. In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.

  2. Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).

  3. In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.

  4. Serve.

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