Cream of Brussels Sprout Soup

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
  • 2 garlic cloves, peeled and minced
  • 1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
  • 2 to 3 ounces prosciutto, shredded
  • 3 cups rich chicken, duck, or turkey stock
  • 1 cup half-and-half
  • 2 tablespoons crème fraîche or sour cream
  • Salt and white pepper


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 cover vegetable mixture, and allow to simmer uncovered for 15 minutes or until liquid is reduced by about half. Add remaining stock and half-and-half, cover, and simmer for 15 minutes more.

Allow soup to cool to room temperature, then purée it (in two batches if necessary) in a blender or food processor until smooth. Return soup to original pot and reheat on low heat. Whisk in crème fraîche or sour cream and season with salt and white pepper to taste just before serving.

Ladle soup into bowls and garnish with fried prosciutto.