Brussels Sprouts Soup Recipe
Brussels Sprouts Soup Recipe with Brussels Sprouts, Butter, Flour, Stock, Milk and Sugar.
INGREDIENTS
1 lb (450g) Brussels Sprouts
3 oz (75g) Butter
1 oz (25g) Flour
2 pints (1.2 litre) Vegetable Stock
1/2 pint (300ml) Milk
White Pepper
1/2 teaspoon Castor Sugar
Salt
METHOD
Trim off all the outside or discoloured leaves of the sprouts, wash them well, and let them stand in a basin of cold salted water for about an hour, then drain them. Have ready a saucepan three parts full of fast boiling water. Put in a small teaspoon of salt to each pint (600ml) of water. Throw in the sprouts and boil fast for 15 to 20 minutes, but be careful not to overcook them or their colour will be spoiled. Drain well and squeeze out as much moisture as possible.
Either blend the sprouts or pound them in mortar and then rub them through a fine sieve. Put this puree into a clean saucepan, stir in the stock gradually and season to taste with the white pepper, salt and castor sugar. Bring to the boil.
Rub the butter well into the flour and stir this into the soup until quite dissolved. Boil the milk in a separate saucepan, and just before serving the soup, add the boiling milk to it. Serve with small croutons of toasted bread.
Based on the Brussels Sprouts Soup recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).