Brussels Sprouts & Sweet Potato Soup
Prep: 20 minutes
Cook: 25 minutes • Serves: 6
1 cup chopped yellow onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon minced garlic clove
1-1/2 cups thinly sliced Brussels sprouts
2 cups chopped peeled sweet potatoes
1/2 teaspoon chopped fresh thyme
3/4 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
5 cups low sodium chicken stock
3/4 cup heavy cream
2 tablespoons dry sherry
1 teaspoon kosher salt
1/2 teaspoon pure ground black pepper
1/8 teaspoon ground nutmeg
Extra virgin olive oil, Brussels sprouts crisps (see Chef Tip) and/or toasted pepitas for garnish (optional)
1. Heat large saucepot over medium heat until hot; add olive oil, onion, carrot and celery; cook 5 minutes, stirring occasionally or until vegetables begin to soften. Add garlic; cook 1 minute, stirring occasionally. Add Brussels sprouts, potatoes and thyme; cook 5 minutes, stirring occasionally.
2. Stir wine into vegetable mixture; stir in stock and cream. Heat to a boil; reduce heat to low and simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in sherry, salt, pepper and nutmeg. With blender or stick blender, purée soup until smooth. Makes about 6 cups.
3. Serve soup drizzled with olive oil garnished with Brussels sprouts crisps and pepitas, if desired.
Approximate nutritional values per serving (1 cup):
212 Calories, 14g Fat (7g Saturated), 34mg Cholesterol,
470mg Sodium, 12g Carbohydrates, 2g Fiber, 3g Protein
Chef Tip:
To make Brussels sprouts crisps: In a large skillet, heat 1/4 cup extra virgin olive oil over medium-high heat. Add 1 cup thinly sliced Brussels sprouts and 1/4 teaspoon kosher salt; cook 3 minutes or until crisp-tender, stirring occasionally. Makes about 1/2 cup.