cream of Sprout Soup


Essence of sprouts.

This was pretty intense, even for me. I’m used to adding just a few sprouts to a soup to give it that special flavor so typical for sprouts. This is 100% all sprouts. At first it hits you like a ton of bricks. Then, the flavor matures overnight and the next day, there is this pot full of that special sprouts flavor, magnified a hundredfold. I dare you to try it. :-)

When you buy fresh sprouts, choose nice firm sprouts. Cut away the dry stem bottom, remove any wilted leaves and cut away any blemishes or discard that blemished sprout completely. Frozen sprouts are usually very nice, but also more expensive.

I use Brussels sprouts quite often for soups, especially when I make a large pot that will last me several days. Only then do the sprouts release their typical flavor to their best advantage. Look for those sprouts in other recipes.


This is what you need for 4 servings:

  • 2 lbs. Brussels sprouts, cleaned, quartered
  • ½ medium onion, chopped
  • S&P
  • optional:
    • 2 green bell peppers, chopped
    • 1 qt. vegetable or chicken broth
    • 1 tbsp. heavy cream per cup
Pic1: essence of sprouts



Pic2: the ingredients
Pic3: load the pot
Pic4: puree (or don't)

Brussels Sprout soup on the internet

The following pictures were borrowed for the internet.


Pic5: creamed
Pic6: with tomatoes


Pic7: with carrots and chicken sausage
Pic8: with curry, beef


Pic9: with butternut squash a.o.
Pic10: with cheddar cheese