Brussels Sprouts Soup

Ingredients

• Cook a quart of Brussels sprouts
• 2 tablespoons of butter
• 2 egg yolks
• yi cup milk
• the water in which they were cooked

Method

1. 1

   Cook Brussels sprouts in salted boiling water, saving the cooking water.

2. 2

   Heat left-over sprouts in butter, sprinkle with flour, and add boiling cooking water.

3. 3

   Cook for 5 minutes, then press through a sieve.

4. 4

   Bring to boiling point again and pour over beaten egg yolks mixed with milk.

5. 5

   Serve at once.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 5. The excerpt below is the record exactly as published.

BRUSSELS SPROUTS SOUP Cook a quart of Brussels sprouts in salted boiling water, leaving the cover off the saucepan so they will retain their bright color. Save the cooking water. After serving them as a vegetable, heat any left-over sprouts in 2 tablespoons of butter, shaking the pan; sprinkle them with flour, have the water in which they were cooked boiling hot, throw them into it, cook 5 minutes, then press all through a sieve. Bring to boiling point again and pour over 2 egg yolks beaten with yi cup milk

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