My writing was interrupted by a thunderstorm, which in this parts of the country is earth shaking... Can't get use to it.
Brussels sprouts soup
- Brussels sprouts 1/2 lb
- Mushroom broth - 4-5 cups
- One medium size onion, chopped
- One Idaho potatoe or 3-4 baby Yukon gold (or any other potatoes), cubed to 1/2 inches (1 cm) pieces
- One carrot, shredded
- 1 tsp olive oil
- 1/2 tsp dry dill
- 2-3 strings of fresh parsley
- 1 Cayenne pepper (fresh or dry).
1. Bring to a boil 2 cups (0,5 l) of water with one tsp of salt, add quartered Brussels sprouts, and boil for 2-3 minutes. I set a timer for this task. Then, remove Brussels sprouts from the pot, set aside.
2. In a soup pot preheat olive oil, add onions and saute on a medium-high heat for about 2-3 minutes. (Please, don't leave the kitchen and don't talk on a phone. Focus on your cooking.)
Stir the onions 3-4 times, then add Brussels sprouts to it and cook for another minute.
3. Add mushroom broth (or vegetable broth, or just plain water) and potatoes.
4. Bring to a boil, stir and reduce heat to a medium and simmer for 15 minutes. Set the timer.
5. 15 minutes later, add carrots, and taste. Adjust flavor by adding salt, and herbs if you like it.
I add dry dill, fresh parsley, crushed Cayenne pepper from my garden.
6. Stir, and taste, taste, taste again! Turn off the heat. Let the soup rest for 10-15 minutes. Serve with a small dollop of sour cream or Veganaise.
|It is delicious, even though it's not picture perfect...|
Sometimes grandma made this soup with a corn meal. If you want to try it, add a Tablespoon of coarse corn meal when you add potatoes to the soup.
I still have some Brussels Sprouts left. It will go in my vegetarian variation of Polish Hunter's stew.
Keep reading my blog for the recipe.
Until next time,
Cowboy Country Vegetarian