Brussels Sprout Soup (Creme de Choux de Bruxelles)

Ingredients

• 1 lb. Brussels sprouts
• 1 qt. white stock
• 1 gill cream
• 2 oz. butter
• 1 oz. rice flour
• Seasoning

Method

1. 1

   Trim the sprouts, wash well, and steep in cold water with vinegar for 30 minutes.

2. 2

   Drain and boil in salted water for 15-20 minutes.

3. 3

   Drain and rub through a sieve.

4. 4

   Melt half the butter, add rice flour, mix smooth, pour in 1 pint of stock, stir until boiling, boil for 3 minutes.

5. 5

   Add remaining stock and Brussels sprout puree, bring to boil.

6. 6

   Season, add cream and remaining butter before serving.

7. 7

   Serve with croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 114. The excerpt below is the record exactly as published.

Brussels Sprout Soup (Creme de Choux de Bruxelles) 1 lb. Brussels sprouts. 1 qt. white stock. 1 gill cream. 2 oz. butter. 1 oz. rice flour. Seasoning

Cook this with the app: pantry check, scaling, and the assistant.