Seasonal Ontario Food

This is very like the ever-popular Broccoli & Cheddar Soup, only with Brussels sprouts instead of broccoli. It's just as good, and if you are a sprouts lover, maybe even better! It's pretty rich and filling, so a little bread and butter will round it out and make it a complete meal. 

Leftovers will be fine the next day, heated gently, but like a lot of green vegetable soups it doesn't keep as well as some other soups; so do not make it too far in advance. Fortunately it's a pretty quick and simple soup to make.

 

4 servings

45 minutes - 30 minutes prep time

 

2 large shallots

1 medium carrot

1 stalk celery

5 to 6 cups chopped Brussels sprouts

 

Peel and mince the shallots. Peel and grate the carrot. Wash, trim, and finely chop the celery. Set them aside together. 

 

Wash, trim, and chop the Brussels sprouts. Set them aside on their own. 

2 cloves of garlic

1/4 teaspoon dried rosemary leaves

1/2 teaspoon black peppercorns

1/2 teaspoon salt

3 tablespoons barley (or wheat) flour

 

Peel and mince the garlic, and put it in a small bowl. Grind the rosemary leaves and peppercorns with the salt, and add them to the garlic. Add the flour. 

1/4 cup unsalted butter

3 cups water OR vegetable broth

1/2 cup 10% cream

1 1/3 cups grated old Cheddar

2/3 cup grated old Cheddar to garnish

Heat the butter in a heavy-bottomed soup pot over medium heat. Add the shallots, carrot, and celery, and cook for 3 or 4 minutes, stirring occasionally, until softened and slightly reduced. Add the Brussels sprouts and raise the heat slightly. Cook for another 6 to 7 minutes, until the Brussels sprouts are well wilted down and lightly browned in spots. Add the bowl of seasonings, mix in well and cook for another minute or so until no white flour can be seen. 

Add the water or broth and mix well. Reduce the heat to low, and let the soup simmer for 10 to 15 minutes, stirring occasionally, then add the cream and the cheese. Stir in until the cheese is melted, and the soup is steaming hot. Serve at once, with the remaining cheese sprinkled on top of the bowls. 

Last year at this time I made Quinoa Salad with Hazelnuts, Red Cabbage, & Parsley.