Tag Archives: brussel sprouts

Green Soup

14 Nov

Green Soup (adapted from https://www.yummly.com/recipe/Cream-of-Brussels-Sprout-Soup-2536909?prm-v1)

  • 2 Tbs. butter
  • 3 carrots, diced
  • 2 celery sticks, diced
  • 1/2 onion, diced
  • 5 cloves garlic, smashed and minced
  • 2 lb. green veggies (brussel sprouts, ends cut off and halved or broccoli with kale, or some other combination (asparagus not popular))
  • 4 c. broth
  • 6 c. water
  • 2 tsp. sea salt
  • 1/4 tsp. cayenne
  • 2 tsp. dried thyme
  • 2 tsp. yellow mustard seed, ground
  • heavy cream (optional, added before serving)

Melt butter. Saute carrots, celery, and onion on low ~10 min. Add garlic, then add green veggies, broth, sea salt, cayenne, thyme, and mustard. Cook in pressure cooker ~5 min. (with quick release) or simmer on stovetop until soft. Use an immersion blender to puree. Add ~2 Tbs. heavy cream to each bowl before serving.

Brussel sprouts and carrot salad

21 Dec

3 c. water

1/2 tsp. salt

3 large carrots, peeled and cut into 1-inch chunks

1 lb. Brussel sprouts

Dressing:

1/4 c. prepared mayonnaise

2 to 4 tsp. horseradish

1 Tbs. fresh dill, chopped (1 tsp. dried)

1 to 2 tsp. fresh lemon juice

Combine water and salt in a saucepan, cover, and bring to a boil.  Add the carrots and cook until just tender, about 6 to 8 min.

Wash the Brussel sprouts, cut off the stems, remove any loose outer leaves, and halve any that are larger than 1 inch across.  When the carrots are tender, remove them with a slotted spoon and set aside in a large bowl.  Ease the Brussel sprouts into the boiling water and cook until just tender, about 6 to 8 min.

Whisk the dressing ingredients together.  When the Brussel sprouts are done, drain well and add them to the carrots.  Pour the dressing over the vegetables and toss gently.  Serve immediately or chill in fridge for at least 30 min.

Alternative dressing:

1/4 c. canola or other vegetable oil

4 tsp. cider vinegar

2 to 4 tsp. horseradish

1 Tbs. fresh dill, chopped (1 tsp. dried)

1/4 tsp. salt

*Good served with potato soup.