Cream of Brussels Sprouts Soup

Recipe for Cream of Brussels Sprouts Soup
Sam Jones/Quinn Brein


4 tablespoons butter
2 shallots, chopped
3 tablespoons all-purpose flour
1/2 cup milk
1 cup cream
5 cups chicken stock
5 cups cooked brussels sprouts, finely chopped
salt and freshly ground black pepper, to taste
crumbled cooked bacon or bacon bits, for garnish


In a soup pot over medium heat, melt butter. Add shallots and cook until soft. Sprinkle in flour and stir until blended. Slowly add milk and cream and stir until smooth. Add stock and brussels sprouts. Simmer for 10 minutes, uncovered. Do not boil. Taste, then season with salt and pepper. Garnish with bacon.


Serves 4-6

Reader Comments

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Half and Half contains about 18 per cent of fat
light creams contain about 18 to 30 per cent of fat
heavy cream contains 36 to 40 per cent of fat
What cream are you talking about????????????????????????????

cream in recipe

The Editors's picture

Hi, Terry. You can use any kind of cream that suits your taste, though not heavy cream.

cream of brussel sprouts soup

Thanks, I will definitely try this recipe, Love brussels sprouts.