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Brussels Sprouts Soup

Brussels Sprouts Soup

This one's simple - if you like Brussels sprouts, then you'll love this Brussels Sprouts Soup. If you don't like Brussels sprouts, this soup's not for you! That's pretty cut-and-dry, wouldn't you say?

  • 3 (10 oz.) packages frozen Brussels sprouts
  • 2 slices bacon, diced
  • 2 cloves garlic, minced
  • 2 1/2 c. chicken broth
  • 1 1/2 c. half & half
  • 1 1/2 c. milk
  • 1/2 tsp. oregano
  • 1/3 c. white rice, uncooked
  • Salt & pepper, to taste
  • 1/2 c. grated mild or Longhorn cheddar
  1. Cook Brussels sprouts in the microwave for about 15 minutes to thaw and heat. Roughly chop sprouts or cut into quarters.
  2. Fry bacon and garlic in a large saucepan or Dutch oven until bacon is crisp. Add chicken broth, milk, half & half, rice, oregano, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, until rice is cooked - about 15 minutes.
  3. Add Brussels sprouts and warm through. Top with grated cheese to serve.

Recipe adapted from this site