Brussels Sprouts Soup
Submitted by TASULLI
Hearty brussels sprouts soup loaded with smoky kielbasa and tender potatoes in a rich chicken broth. A rustic, warming one-pot meal ready in just 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minWhen the weather turns cold and you want something that fills the belly and warms the soul, this is your soup.
Chopped brussels sprouts simmer alongside thick slices of smoky kielbasa and cubed potatoes in chicken broth. The sausage renders its fat right in the pot, building layers of savory flavor before everything else goes in.
It’s the kind of no-fuss, Eastern European-inspired bowl that gets better on day two, if it lasts that long.
Pro Tips
- Reserve those smallest brussels sprouts and add them whole for a mix of textures: some silky and melted into the broth, others with a bit of bite.
- Brown the kielbasa until it gets crispy edges. That caramelization is where most of the soup’s deep, smoky flavor comes from.
- Cube the potatoes small, about half-inch pieces, so they break down slightly and thicken the broth naturally.
Ingredients
Directions
Reserve ½ cup of the smallest brussels sprouts and in a food processor chop coarse the remaining brussels sprouts.
In a large saucepan brown the sausage over moderately high heat, turning it, and drain it on paper towels.
In the fat remaining in the saucepan cook the onion over moderately low heat, stirring, until it is softened and add the chopped brussels sprouts, the sausage, the potatoes, the broth, and the water.
Bring the liquid to a boil and simmer the soup for 15 to 20 minutes, or until the vegetables are tender.
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