Brussels sprout soup with cheese and croutons

Name: Brussels sprout soup with cheese and croutons - Diana D.
Ingredients: 3; 500 g Brussels sprouts; 150 g cheese; 2 slices of bread; 3; 4 cloves of garlic; 100 g smoked ham; 1 large carrot; 1 parsley; 1 onion; ground cumin; ground pepper; paprika

Savory - Brussels sprout soup with cheese and croutons by Diana D. - Recipia

Brussels sprout soup with cheese and croutons Who doesn’t love a warm and comforting soup, especially on chilly days? Brussels sprout soup with cheese and croutons is a perfect choice to indulge your taste buds, bringing a delicious mix of flavors and textures. This simple and tasty recipe is not only easy to prepare, but it also brings a touch of nostalgia, evoking moments spent around the table with loved ones. Total preparation time: 40-45 minutes Number of servings: 4 Ingredients: - 500 g Brussels sprouts (fresh or frozen) - 150 g cheese - 2 slices of bread - 3-4 cloves of garlic - 100 g bacon - 1 large carrot - 1 parsley root - 1 onion - 1/2 teaspoon ground cumin - 1/2 teaspoon ground pepper - 1 teaspoon paprika - Salt to taste - Water as needed Necessary tools: - A large soup pot - A knife and a chopping board - A pan for browning the bacon - A blender (optional, for a smoother soup) - A spatula or wooden spoon Step-by-step instructions: Step 1: Preparing the ingredients Start by washing the Brussels sprouts well. If they are larger, cut them in half for even cooking. Peel the carrot, parsley, and garlic, cutting them into small pieces. The onion should be left whole. The bacon is sliced thinly. Step 2: Brown the bacon In a pan, add the slices of bacon and brown them over medium heat until they become crispy and golden on both sides. This step will add a delicious flavor to the soup, thanks to the fat left in the pan. Once done, remove them to a paper towel to absorb excess fat. Step 3: Sauté the vegetables In the same pan, use the remaining fat to sauté the carrot, either diced or grated, to achieve a nice color and intense flavor. Sauté for 3-4 minutes until it becomes slightly soft and aromatic. Step 4: Boil the soup In a large pot, add the Brussels sprouts, sautéed carrot, parsley, whole onion, and cloves of garlic (keep one for the croutons). Cover all ingredients with water, add salt, pepper, cumin, and paprika. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. This stage allows the flavors to develop and blend perfectly. Step 5: Adding the bacon After the vegetables have cooked, add the browned bacon to the soup and let it come to a boil again. This way, the soup will have a deep and savory flavor. Step 6: Preparing the croutons While the soup is boiling, toast the two slices of bread in a dry pan or on a grill until they become crispy. Once toasted, rub them with the remaining garlic clove, then cut them into cubes. These croutons will add a crunchy contrast to your soup. Step 7: Serving To serve, add a few cubes of cheese to each bowl, then pour the hot soup over them. The cheese cubes will melt slightly, bringing an extra creaminess. Sprinkle the croutons on top, and if desired, you can add a few slices of chili pepper for a touch of heat or a spoonful of sour cream for a richer taste. Practical tips: - If you prefer a smoother soup, you can use a blender to puree the cooked vegetables, achieving a velvety texture. - You can replace the bacon with pancetta or a vegetarian option like marinated tofu to adapt the recipe to your preferences. - Make sure the Brussels sprouts are fresh and firm; avoid those with spots or that are soft. - It’s also an excellent soup to serve the next day, as the flavors intensify as it sits in the refrigerator. Nutritional benefits: Brussels sprouts are rich in vitamins C and K, as well as fiber, making them ideal for a healthy diet. Garlic adds not only flavor but also benefits for the immune system, while the carrot is an excellent source of beta-carotene. Frequently asked questions: 1. Can I use frozen Brussels sprouts? Yes, you can use frozen Brussels sprouts, but make sure to thaw and drain them well before use. 2. How can I store the soup? The soup keeps well in the refrigerator for 3-4 days. You can freeze it for later consumption. 3. What other ingredients can I add? You can experiment with various vegetables, such as celery or zucchini, to add more flavors and nutrients. This Brussels sprout soup with cheese and croutons is not just a simple recipe, but also a wonderful way to enjoy warm and flavorful moments. Savor it with your loved ones and turn every meal into a celebration! Enjoy!

Category: Savory Author: Diana D. Views: 1 Date: 05.10.2024

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Savory - Brussels sprout soup with cheese and croutons by Diana D. - Recipia 1

Savory - Brussels sprout soup with cheese and croutons by Diana D. - Recipia 2

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