WINTER IS COMING . . .
Yes, I am a Game of Thrones fan, and I am so gutted that after last night’s season finale that I have to wait to next April for another episode of this amazing show. Besides that, it is getting colder here in New Zealand, and for me that means SOUP!!
I love soup . . . in all flavors and forms. Realistically I think I could eat soup every day and be happy. Some of you might be wondering “Why Brussels Sprouts?” . . . and to that, my answer is “Why Not Brussels Sprouts?”. These little veggies have gotten such a bad reputation from generations of housewives cooking all the flavor and texture out of them, and then serving them up to their poor families for dinner.
Brussels sprouts are a cultivar of the same species that includes cabbage, collard greens, broccoli, kale, and kohlrabi. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. Plus, they are believed to protect against colon cancer. These little mini cabbages have a lovely slightly spicey flavor that when cooked correctly can be a beautiful addition to any dish.
This recipe is adapted from the Great Tastes Vegetarian cook book, which was originally given to me as a present and it is filled with simple yet flavorful dishes that realistically are easy and quick to make. It took less than an hour (including prep time) to cook this soup, bake Lemon Pepper Bread, and make a quick Simple Raw Vegetable Salad with Dill Dressing as my dinner.
Creamy Leek and Brussels Sprout Soup
- 1 T olive oil
- 2 garlic cloves, chopped
- 2 large leeks, white part only, sliced
- 300g brussel sprouts, roughly chopped
- 750 mil (3 cups) vegetable stock
- 185ml (3/4 cup) heavy cream or milk
Heat the oil in a large sauce pan over a medium high heat. Add the garlic and leek, cover and fry, stirring often, for 5 minutes.
Add brussels sprouts, stir to combine, cover and cook, stirring often, for 5 minutes.
Add the stock and season with salt and freshly ground black pepper. Bring back to the boil, then reduce the heat, couver the pot and simmer for 10 minutes, or until vegetables are very tender. Set aside to cool for 10 minutes.
Using an immersion blender/stick blender fitted with the chopping blade, blend soup for 25-30 seconds, or until nicely pureed into a thick consistency. Stir through the cream or milk, and gently reheat soup if necessary.
Sprinkle chopped chives, green onion on top for a pop of bright colour and fresh flavor.