Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1 medium potato, peeled and cubed

  3. 2 tablespoons butter

  4. 1 pound brussels sprouts or frozen brussels sprouts, thawed

  5. 3 cups chicken broth

  6. 1/2 to 1 teaspoon salt

  7. 1/4 to 1/2 teaspoon curry powder

  8. 1/8 teaspoon pepper

  9. 1 egg yolk

  10. 1/4 cup heavy whipping cream BREAKSTONE'S® Sour Cream and paprika, optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired. Yield: 4-6 servings.


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