Serve yourself some Brussels sprouts in a rich and creamy soup made with thyme and chicken stock to how you feel about this nutritious vegetable.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
231 Calories
Recipe Instructions
Step 1
Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
Step 2
Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
Step 3
Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
Step 4
Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.
Ingredients
1 tablespoon olive oil
salt and ground black pepper to taste
3 onions, thinly sliced
4 cups chicken stock
1 teaspoon fresh thyme
1 tablespoon sugar
1 pound Brussels sprouts, trimmed and halved
0.5 cup sour cream
4 dashes hot pepper sauce (such as Frank's RedHot®), or to taste
