Delia Smith’s Brussels Sprout Soup is made with potatoes, leeks, Brussels sprouts, butter, hot stock, milk, crème fraîche, and lemon juice. This delicious Brussels Sprout Soup recipe creates a hearty and comforting soup that takes about 45 minutes to prepare and can serve up to 4 people.
Delia Brussel Sprout Soup Ingredients
- 12 oz (350 g) potatoes – peeled and sliced thickly
- 2 large leeks – trimmed, washed, and chopped into 1-inch (2.5 cm) pieces
- 12 oz (350 g) Brussels sprouts – trimmed, quartered or halved
- 2 oz (50 g) butter
- 15 fl oz (425 ml) hot stock – made with Marigold Swiss vegetable bouillon powder
- 1 pint (570 ml) milk
- 2 rounded tablespoons crème fraîche
- Squeeze of lemon juice
- Salt and freshly ground black pepper
To garnish:
- 4 level tablespoons crème fraîche
- 8 large Brussels sprouts – trimmed and shredded
- 2 tablespoons olive oil
How To Make Delia Brussel Sprout Soup
- Sweat Vegetables: Melt the butter in a large saucepan. Add the potatoes, leeks, and Brussels sprouts. Season with salt and pepper. Stir to coat with butter, cover, and cook on low heat for 5 minutes.
- Cook Soup: Add the stock and milk. Bring to a simmer, cover partially, and cook gently for 20-25 minutes until the potatoes are soft.
- Blend Soup: Blend the soup until smooth, then return it to the pan. Stir in 2 rounded tablespoons of crème fraîche, reheat gently, and add a squeeze of lemon juice. Adjust seasoning if needed.
- Prepare Garnish: Heat olive oil in a medium frying pan. Fry the shredded sprouts until crispy and golden brown, about 2-3 minutes. Drain on paper towels. Re-crisp before serving if needed.
- Serve: Pour the soup into hot bowls, top with a spoonful of crème fraîche, and add the crispy sprouts.
Recipe Tips
- Avoid Boiling Over: When cooking with milk, keep the heat low and cover the pot only three-quarters of the way to prevent the soup from boiling over.
- Blend Thoroughly: Make sure to blend the soup until it is completely smooth for a creamy texture. If you don’t have a blender, use an immersion blender directly in the pot.
- Adjust Seasoning: Taste the soup after adding the crème fraîche and lemon juice. You might need to add extra salt or pepper to balance the flavors.
- Crisp the Sprouts: Fry the shredded Brussels sprouts until they are crispy and golden brown. This will add a nice texture contrast and enhance the soup’s flavor.
What To Serve With Brussel Sprout Soup?
This creamy Brussels Sprout Soup pairs well with crusty bread, a fresh green salad, cheese scones, or garlic bread. It also can be served alongside roasted potatoes, a hearty grain salad, or a simple quiche for a delicious and satisfying lunch or dinner.
How To Store Leftovers Brussel Sprout Soup?
- Refrigerate: Let the leftover Brussels Sprout Soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
How To Reheat Leftovers Brussel Sprout Soup?
- In The Oven: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20-25 minutes, stirring occasionally, until warmed through.
- In The Microwave: Place the soup in a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until the soup is hot.
- On The Stove: Pour the soup into a saucepan. Heat over medium heat for 8-10 minutes, stirring occasionally, until hot.
Delia Brussel Sprout Soup Nutrition Facts
Serving Size: 1 cup (about 250ml)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 14g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 5g
Try More Delia Smith Recipes:
Delia Brussel Sprout Soup
Description
Delia Smith’s Brussels Sprout Soup is made with potatoes, leeks, Brussels sprouts, butter, hot stock, milk, crème fraîche, and lemon juice. This delicious Brussels Sprout Soup recipe creates a hearty and comforting soup that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
To garnish:
Instructions
- Sweat Vegetables: Melt the butter in a large saucepan. Add the potatoes, leeks, and Brussels sprouts. Season with salt and pepper. Stir to coat with butter, cover, and cook on low heat for 5 minutes.
- Cook Soup: Add the stock and milk. Bring to a simmer, cover partially, and cook gently for 20-25 minutes until the potatoes are soft.
- Blend Soup: Blend the soup until smooth, then return it to the pan. Stir in 2 rounded tablespoons of crème fraîche, reheat gently, and add a squeeze of lemon juice. Adjust seasoning if needed.
- Prepare Garnish: Heat olive oil in a medium frying pan. Fry the shredded sprouts until crispy and golden brown, about 2-3 minutes. Drain on paper towels. Re-crisp before serving if needed.
- Serve: Pour the soup into hot bowls, top with a spoonful of crème fraîche, and add the crispy sprouts.
Notes
- Avoid Boiling Over: When cooking with milk, keep the heat low and cover the pot only three-quarters of the way to prevent the soup from boiling over.
- Blend Thoroughly: Make sure to blend the soup until it is completely smooth for a creamy texture. If you don’t have a blender, use an immersion blender directly in the pot.
- Adjust Seasoning: Taste the soup after adding the crème fraîche and lemon juice. You might need to add extra salt or pepper to balance the flavors.
- Crisp the Sprouts: Fry the shredded Brussels sprouts until they are crispy and golden brown. This will add a nice texture contrast and enhance the soup’s flavor.
Delia Brussel Sprout Soup