Brussels Sprouts Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Brussels sprouts that are a little too open for serving as a vegetable make an excellent soup. Even sprout tops can be used. The soup has a good green colour and a pleasant flavour.


  • 25 g/1 oz butter
  • 1 medium-sized onion
  • 225 g/8 oz (1 large) potato
  • a scant litre/1½1 pints chicken stock
  • 225 g/8 oz Brussels sprouts or tops
  • salt and freshly milled pepper


    Melt the butter in a saucepan. Peel and finely chop the onion and add to the pan. Fry gently for about 5 minutes until the onion is soft and tender but not brown. Peel and dice the potato and add to the pan along with the chicken stock. Bring up to the boil, lower the heat and simmer gently for about 15 minutes or until the potato is tender.

    Meanwhile wash and trim the sprouts or tops. Add to the pan and bring back to the boil. Simmer for 10 minutes. Then draw the pan off the heat and pass the contents through a vegetable mill or blend to a purée in a blender. Return the soup to the pan. Season to taste with salt and pepper and reheat before serving.