BRUSSELS SPROUTS AND GARLIC SOUP
Ingredients
1 lb. Brussels sprouts
5 cloves garlic, peeled and cut in half
4 -5 cups vegetable stock or boiled water
1 tsp. salt
½ tsp. pepper
1 tbsp. flour
1 tbsp. olive oil
When buying Brussels Sprouts, if you can get them still on the stalk that is your best choice for freshness. You can place the whole stalk into a water pitcher and keep for a while in your fridge.
1 lb. Brussels sprouts
5 cloves garlic, peeled and cut in half
4 -5 cups vegetable stock or boiled water
1 tsp. salt
½ tsp. pepper
1 tbsp. flour
1 tbsp. olive oil
When buying Brussels Sprouts, if you can get them still on the stalk that is your best choice for freshness. You can place the whole stalk into a water pitcher and keep for a while in your fridge.
Cut off the end of each sprout. Place Brussels sprouts in a pot. Add water and bring to a boil. Lower the heat, cover, and cook for 20-25 minutes. Separate Brussels sprouts from its stock straining through a colander.
In a same pot, sauté garlic with olive oil for 1 minute on medium heat. Return Brussels sprout back to a pot; add flour, salt, pepper, and sauté for 1 minute, stirring. Return Brussels sprouts stock back to a pot and cook for another 5 minutes. Add more water if needed.
Place in a blender or food processor and process until completely smooth.
Sincerely yours,
Nellie
Nellie
