Brussels Sprout Soup with Bacon

6 servings

No other soup says fall like this one. Brussels Sprout Soup with Bacon is rich, full of flavor, and really satisfying. If you are a vegetarian, skip the bacon and use veggie stock instead of chicken broth and enjoy this great soup!

Tom Founder

November 16, 2023

60 min.
60 min.
1/5

Ingredients:

Soup:

5 TBSP of frying oil (adjust if needed)
½ LB of bacon - diced (adjust if needed)
1 ½ LB of Brussels sprouts - cut in half (*)
1 onion - peeled and chopped (large onion)
2 potatoes - peeled and roughly chopped (medium sized potatoes)
4 cups of chicken broth/stock (or vegetable broth)
2 cup of water
1 cup of heavy cream
1 clove of garlic - peeled and grated (or pressed)
1 TSP of salt (**)
½ TSP of pepper - ideally freshly ground

Optional final touch:

6 TBSP of sour cream

*It is easiest to buy frozen Brussels sprouts. If you do so, do not cut and simply put frozen into the pot (or previously defrost). For best results, use fresh Brussels sprouts.

**This recipe assumes that you are working with a sodium free broth (a broth with no salt added). If you are working with a broth which includes sodium, adjust the amount of salt based on your preference.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Sauce Pan or Medium Pot (6QT)
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Medium Mixing Bowl (4 – 5 QT)
1x Immersion Blender or Food Processor or Blender
1x Small Hand Grater or Garlic Press

Recipes

Best served with:

Croutons

Herb Baguette

Rustic Bread or Baguettes

Directions:

1. Sauté bacon and part of the Brussels sprouts:

1.1. Preheat a pot (same that will be used for cooking soup) on medium-high heat with 2 TBSP of frying oil and add:

½ LB of bacon

Sauté with occasional stirring for about 2 – 3 minutes.

1.2. Then, add:

½ LB of Brussels sprouts (1/3 of the total amount)

Sauté with occasional stirring until the Brussels sprouts get a nice sear (about 2 – 3 minutes).

1.3.

When done, put into a medium mixing bowl for a later step (including the cooked juices from the bacon).

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

Tom Founder

2. Soup base:

2.1. Preheat a medium pot on medium-high heat with 3 TBSP of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 2 – 4 minutes).

2.2. Add:

1 LB of Brussels sprouts (the remaining amount)

Sauté with occasional stirring until you reach a little sear on the Brussels sprouts (about 2- 3 minutes).

2.3. Add:

2 medium potatoes

Sauté for an additional 1 – 2 minutes with occasional stirring.

3. Simmering:

3.1. Add into the pot:

4 cups of chicken broth
2 cups of water

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

3.2.

Lower the heat to medium and cook for about 40 minutes with occasional stirring.

4. Finishing phase:

4.1.

Process the soup with an immersion mixer (while still cooking in the pot).

4.2. Add:

Sautéed bacon and Brussels sprouts from step 1 (with excessive fat)\
1 cup of heavy cream
1 clove of garlic – grated
1 TSP of salt
½ TSP of ground pepper

Briefly stir, cover with a lid and cook with occasional stirring for an additional 10 minutes.

4.3.

Taste and add salt and/or pepper if needed.

5. Serve with croutons or bread of any kind and a touch of thick sour cream.

About the Author:

TomFounder

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Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.