Cream of Brussels Sprout Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Everything on the Table

By Colman Andrews

Published 1992

  • About

I’ve found that this is a good way to get people to eat their damned Brussels sprouts.


  • 2 tablespoons butter
  • Extra-virgin olive oil
  • 4 scallions, trimmed and minced


In a large saucepan, melt butter to which a few drops of oil have been added. Add scallions, garlic, and Brussels sprouts and cook over low heat for 10 to 15 minutes.

Meanwhile, separate shredded prosciutto into strands. In a skillet, sauté them in a small quantity of oil over medium-high heat until beginning to brown. Remove and drain on paper towels.

Add just enough stock to c