For all Brussels sprouts lovers: this is how you make Grandma Blanes’ Brussels sprouts soup
Soup warms you up, soup is nostalgia and soup brings people together. In Grandma’s Soup, the loveliest grandmothers share their favorite recipes and personal stories behind these soups. 50 delicious recipes with a good story—we’re fans. And if you love Brussels sprouts, make this soup from Grandma Blanes soon.
This Brussels sprouts soup from Grandma Blanes is a truly authentic recipe. It has been passed down from generation to generation, acquired and learned in Grandma’s kitchen. For the family Grandma Blanes grew up in, soup was a dish that truly belonged at the table. It was often served as a starter before dinner because it’s so easy and delicious! But soup was certainly not seen as a quick meal in between; it was given plenty of love and attention. On weekends, soup was also sometimes served as the main meal, with bread on the side. ‘Truly Amsterdam,’ says Grandma Blanes.
How to make Brussels sprouts soup
- Score the bottom of the Brussels sprouts with a small knife so they cook more quickly.
- Heat the olive oil in a soup pot and sauté the onion and garlic until translucent.
- Add almost all the Brussels sprouts—set 4 or 5 aside—and the curry powder.
- Stir-fry for a few minutes.
- Add the stock and bring everything to a boil.
- Then turn the heat down and simmer gently for about 10 minutes, or until the Brussels sprouts are tender but still beautifully green.
- Meanwhile, remove a few nice leaves from the Brussels sprouts you set aside. Place them in a bowl of boiling water for a few seconds, then rinse them with very cold water so they do not continue cooking.
- Purée the soup until smooth using a stick blender, then stir in the heavy cream and mustard.
- Add sea salt and freshly ground black pepper to taste.
- Garnish the soup with a spoonful of heavy cream, some crisp-fried bacon bits and the blanched
Brussels sprouts leaves.
Title: Grandma’s soup
Author: Irene Fritschy
Price: €19.99
Publisher: Becht
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