Brussels Sprouts & Sweet Potato Soup
Prep: 20 minutes
Cook: 25 minutes • Makes: 6 (1 cup) servings
1 cup chopped yellow onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon minced garlic clove
1-1/2 cups thinly sliced Brussels sprouts
2 cups chopped, peeled sweet potatoes
1/2 teaspoon chopped fresh thyme
3/4 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
5 cups Weis Quality Reduced Sodium Chicken Broth
3/4 cup Weis Quality Heavy Cream
2 tablespoons dry sherry
1 teaspoon Weis Quality Iodized Salt
1/2 teaspoon Weis Quality Ground Black Pepper
1/8 teaspoon ground nutmeg
Brussels sprouts crisps (see Recipe Tip) and/or toasted pepitas for garnish (optional)
1.Heat large saucepot over medium heat until hot. Add olive oil, onion, carrot and celery; cook 5 minutes, stirring occasionally or until vegetables begin to soften. Add garlic; cook 1 minute, stirring occasionally. Add Brussels sprouts, potatoes and thyme; cook
5 minutes, stirring occasionally.
2.Stir wine into vegetable mixture; stir in broth and cream. Heat to a boil; reduce heat to low and simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in sherry, salt, pepper and nutmeg. With blender or stick blender, purée soup until smooth. Makes about 6 cups.
3.Serve soup garnished with Brussels sprouts crisps and pepitas, if desired.
Approximate nutritional values per serving:
212 Calories, 14g Fat (7g Saturated), 34mg Cholesterol, 470mg Sodium,
12g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 3g Protein
To make Brussels sprouts crisps:
In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add 1 cup thinly sliced Brussels sprouts and 1/4 teaspoon salt; cook 3 minutes or until tender-crisp, stirring occasionally. Makes about 1/2 cup.