Brussels Sprouts Soup
Ingredients
- 1 leek cleaned and chopped
- 2 stalks celery chopped
- 3 medium carrots chopped
- 1 parsnip whole or chopped
- 3 cups brussels sprouts cleaned, outer leaves removed, whole or cut in half
- 2 tbsp extra virgin olive oil or butter + optional more extra virgin olive oil for drizzling to finish up the soup
- 5 cups broth chicken or vegetable
- 1/2 cup heavy cream
- Lemon juice optional
- Salt and pepper to taste
- Maggi seasoning optional to taste
Instructions
- In a Dutch Oven or other pot with a lid, heat up butter or olive oil; Add leeks and cook for about 3 minutes, until softened.
- Add carrots and celery and cook for another 3-4 minutes. Add Brussels Sprouts, potatoes and parsnip.
- Pour in the broth, cover and cook for about 20-25 minutes, until all the veggies are cooked.
- Pour the cream into a cup and slowly add some of the soup broth to temper the cream.
- Once you have a full cup of liquid, pour it over into the pot; check for seasoning and adjust with salt and pepper.
- Garnish with parsley and serve with crusty bread. For an extra flavor's boost add few drops of freshly squeezed lemon juice, a drizzle of extra virgin olive oil and few drops of Maggie seasoning (all of which are optional).