See Also: Cooking Club · Soups
Brussel Sprout Soup
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/4 cup extra virgin olive oil
10-12 fresh brussel sprouts, cleaned and sliced into quarters
1 small onion or leek, chopped
1/4 cup all purpose unbleached flour
1/4 teaspoon sea salt, perhaps more depending on the broth
1/4 teaspoon freshly ground pepper
3 - 4 cups broth (chicken, vegetable, beef...)
5-6 garlic cloves
1/2 cup basil
2 tablespoons tomato paste
1/2 cup grated Parmigiano Reggiano cheese
1/4 - 1/3 cup extra virgin olive oil
In glass or ceramic batter bowl, combine olive oil, sprouts and onion. Cover with a glass plate or parchment paper. Cook in microwave 5 minutes. Transfer to a large soup pot or saucepan and place on stovetop. (Cut up the brussel sprouts if needed if they are large and bulky) Blend in the flour, salt, pepper and broth, stirring to get all of the flour blended in nicely. Cook 3 -5 minutes, stirring often. In meantime, in food processor with steel chopping blade in place, whirl the garlic, basil, tomato paste and cheese and process until finely chopped and pasty. Slowly add the oil with the motor running to make a dip / dressing consistency. Place about 1 tablespoon into bottom of each soup bowl or cup and then gently ladle in the soup without stirring. Pass the remaining dressing for dolloping onto warm bread or crackers.
Recipe created 2011-04-25.
