This one's simple - if you like Brussels sprouts, then I think you'll love this soup. If you don't like Brussels sprouts, then this soup's not for you! That's pretty cut-and-dry, wouldn't you say? I, for one, love Brussels sprouts and love this soup. And love that it comes together pretty quickly.
Heat up some frozen Brussels sprouts and give them a rough chop. My mom chopped up the ones for this batch of soup and she was a bit more meticulous than I would be ... she actually took the time to nicely quarter each sprout. She's sweet like that.
|Mom quartering the sprouts|
On a side note, that tiny corner of a biscuit you see to the right of the soup bowl was an experiment that didn't turn out as well as I expected. It's a Maple-Cardamom Sweet Potato Biscuit ... from my "50 Recipes for 2011" project list. I haven't chocked that one up as a failure yet ... yet ... but it definitely needs to be reworked.
Brussels Sprout Soup
Source: My Mom
3 (10 oz.) pkgs. frozen Brussels sprouts
2 slices bacon, diced
2 1/2 c. chicken broth
1 1/2 c. half & half
1 1/2 c. milk
2 cloves garlic, minced
1/2 tsp. oregano
1/3 c. rice, uncooked
Salt & pepper
1/2 c. grated mild or Longhorn cheddar
1. Cook Brussels sprouts in the microwave for about 15 minutes to thaw and heat. Roughly chop sprouts or cut in quarters.
2. Fry bacon and garlic in a Dutch oven until bacon is crisp. Add chicken broth, milk, half & half, rice, oregano, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, until rice is cooked - about 15 minutes.
3. Add Brussels sprouts and warm through. Top with grated cheese to serve.