Green Soup with Bacon and Parmesan Croûtons
- Serves
4
- Difficulty
Easy
- Ready in
30 min
Published 1997
Many people don’t like brussels sprouts. This soup, perked up with sherry and a double garnish, has been unknowingly devoured by brussels-haters, and is a good way of using up leftovers. It can also be made successfully with frozen sprouts. The contrast of crisp bacon pieces and parmesan croutons with the silky-smooth soup is particularly good, with the double advantage of disguising the sprouts’ pervasive smell.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
No reviews for this recipe