yesterday after my trip to the farmers market, i was putting away my veggies, and came across a bag of these cruciferous vegetables from a couple weeks ago that i needed to use.
i have a few different ways i like to prepare these wee cabbages. simply roasting them with olive oil, salt and pepper is easy enough, but recently i have been slicing them thin, sautéing with olive oil, shallot, fresh lemon juice, tossing with pecorino romano, toasted sliced almonds, and finishing with a little bit of red wine vinegar. this was my inspiration for this soup.
of course, when i am cooking from the hip, i often don’t actually write down amounts as i go, or take photos, so the list of ingredients will be approximations, and you only get the one photo.
- 3 cups brussels sprouts, thinly sliced
- olive oil, as needed
- 1 leek, white part cut in half lengthwise and sliced thin
- 4 cloves of garlic, diced small
- 3 celery stalks, diced small
- 4 carrots, diced small
- 2 tsp fresh savory, minced
- 1/2 cup white wine
- 4 cups stock (i used homemade turkey stock)
- 1 cup spinach, chopped coarse (optional)
- cream, to taste
- salt + pepper, to taste
- toasted sliced almonds
- pecorino romano, grated
- chives, minced
- red wine vinegar, drizzle
in a large dutch oven, heat up a few tablespoons of olive oil over medium heat. add the brussels sprouts, some salt and pepper, and cook until soft and browning. add the leeks, carrots, celery, garlic, savory and a little more olive oil, salt and pepper. combine and allow to cook down a bit. add the wine, and scrape off any browned bits on the bottom of the pan. add the stock, bring to a boil, and then let simmer over medium-low heat until all the veggies are soft. this is when i added the spinach. honestly, i doubt that it added much flavor wise, but i had a little bit in the fridge that was just beginning to wilt, and thought it might add a little green color back into the soup, which it did. once the spinach becomes soft, but hasn’t lost it’s color, i turned off the heat. i used a hand blender to purée the soup until creamy. (i’m sure a regular blender or food processor would do the same thing.) slowly add cream to your liking.
garnish with almonds, pecorino romano, chives and drizzle with red wine vinegar. enjoy!