another episode of ‘cleanin’ out my fridge’: the brussels sprouts edition.

brusselssproutsoup(1)

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.

ingredients:

  • 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

garnish:

  • 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!

serves 4.

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