Who among us doesn’t love soup? It warms our bodies from the inside out on cold chilly days and it soothes our souls when we’re in need of a bit of comforting. Even if you are not a huge fan of Brussels sprouts, I encourage you to give this recipe a try. The tiny little green orbs are nutritional powerhouses. Weighing in at only 40 calories per cup, Brussels sprouts are full of cancer-fighting nutrients and are high in fiber, potassium, magnesium and vitamins A, C and K.
When shopping for Brussels sprouts, smaller is better, as larger ones have a stronger flavor. Also, large sprouts tend to get over-cooked which is the kiss of death (releases unpleasant flavor and smell). Roasting the sprouts before adding them to the soup, mellows their bitterly -bite..
- 2 1/2 cups trimmed Brussels sprouts
- 2 Tablespoons extra-virgin olive oil olive oil, divided
- Course salt
- 2 Tablespoons butter
- 1 Cup carrots, sliced
- 1/2 Cup fennel, sliced
- 2 1/2 cups potatoes, cubed
- 2 Tablespoons Italian parsley
- 1 Baguette
- Parmesan cheese, grated
- Place the sprouts in an oven-proof baking dish in a single layer. Drizzle with 1 tablespoon of the olive oil and then sprinkle with salt. Roast in a preheated 400* oven until tender (about 50 minutes, depending on the size of the sprouts). When they are done, let cool to the touch and then slice them in half lengthwise through the stem end. Set aside.
- Using a heavy-bottom pot, heat the other tablespoon of olive oil with the butter. Add the carrots, fennel and potatoes to the pot and saute over medium-high heat. Stir often, scraping the bottom of the pot as the vegetables begin to stick. Season with salt and pepper and cook 6-7 minutes minutes.
- Add the broth and bring to a boil and then reduce the heat and cook, uncovered for 20 minutes.
- When the soup is done, add the sprouts to the soup along with the parsley.
- Cut the baguette into 1-inch slices and top with a generous amount of cheese. Just before serving, Toast the bread until the cheese has melted and turned a golden-brown.
- To serve, ladle the soup into individual bowls. Sometimes I put the cheesy crostino on the bottom of the bowl and ladle the hot soup over it or I just set it on the side of the bowl. Offer additional Parmesan to be grated on top of the soup.