Return to Content

Cream of Brussels Sprouts Soup

Cream of Brussels Sprouts Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4-6

Trim the Brussels sprouts of any discolored outer leaves and cut an "x" in their bases before cooking. Boil or steam them whole until just tender.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 tablespoons butter
  • 2 shallots or scallions, chopped
  • 3 tablespoons flour
  • 1/2 cup milk
  • 1 cup cream
  • 5 cups chicken stock
  • 5 cups Brussels sprouts, cooked and finely chopped
  • Salt and pepper to taste
  • Crumbled cooked bacon or chopped parsley


Melt butter in soup kettle. Sauté shallots until soft. Sprinkle in flour and stir until blended. Slowly add milk and cream and stir until smooth. Add stock and Brussels sprouts. Simmer 10 minutes, uncovered. Do not boil. Season with salt and pepper. Garnish with crumbled bacon or chopped parsley.
Updated Wednesday, September 5th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111