A simple and tasty, rich and creamy brussel sprout soup, finished with a dash of sherry. Yum!
Squirming in my chair, my 8 year old legs dangling listlessly, I was in the middle of a showdown with my dad. “Don’t get up until you finish everything on your plate”, he ordered. He meant it, he really meant it. My dad is sweet, kind of a pushover really. Well, I am his favorite. This direct order was somewhat unusual in our father-daughter relationship so I was at a loss for what to do, or how to get away with not eating the brussel sprouts. My world had halted, I stepped into another dimension, a place where I was not the apple of my daddys eye.
Brussel Sprouts. I had never heard of them, never seen them before and they smelled funny. They looked like little heads of lettuce, how dangerous could they be? I tried to charm my way out of the situation, tried to feed them to the dog, tried to hide them under the mash potatoes, but then I ate all of the mash potatoes. Now what?!
Well, the dog ran away and my dad won the battle. I ate the brussel sprouts, smothered in as much butter as I could lather on them, one by one. Chewing defiantly, feeling cheated of being the perfect child that I knew I was. But then, I was astonished at how bad they weren’t, I actually liked them. I liked them so much, I would ask for them on those occasions when I was consulted on dining choices. That is why I can’t understand Mr. Craftiness’ aversion to such a wonderful brassica, surely he’s never had them properly presented in a wonderful recipe before. I am on a quest to find the ‘right’ recipe to win my husband over.
Saxe-Coburg soup is somewhat of a mystery. It’s believed to be Queen Victorias’ husband, Prince Alberts’ favorite soup. Saxe-Coburg was a duchy, a fief ruled by a duke or duchess, in what is now Bavaria. Prince Albert was born in the Saxon duchy of Saxe-Coburg-Saalfeld to a family connected to many of Europe’s ruling monarchs. At the age of twenty he married his first cousin, Queen Victoria, with whom he would ultimately have nine children. Prince Albert is believed to have been a big fan of brussel sprouts.
This soup is really easy to make with just a few ingredients but yields a somewhat rich taste and texture with little effort. If you aren’t a fan of sherry you can skip it, the soup tasted great before I added it but it does give another dimension to the soup. If you are so inclined, definitely add it.
This dish makes a great starter to a meal, or with some cheese and bread, a nice vegetarian meal in itself. Garnish with sour cream and croutons if you like.
Mr. Craftiness? He had one spoonful. Don’t worry dear, I am not deterred.
Bon Appetit Y’all!
- 1/4 cup unsalted butter
- 1 lb brussel sprouts, chopped
- 1/2 yellow onion, chopped
- 1 large russet potato, peeled & diced
- 2 Tbs flour
- 3 cups of vege stock
- 1 cup of half & half1/2 cups of sherry
- Salt & Pepper to taste.
- Melt butter in dutch oven over medium heat.
- Add brussel sprouts, onion and potato. Stir and cover, cook until vegetable are soft but not browned, about 10 minute, stir often.
- Add flour and stir, cook one more minute.
- Place vegetables in a food processor, pulse and add enough stock to make a puree.
- Place vegetables back in dutch oven and add the rest of the stock, reheating to a simmer.
- Add half & half, sherry and salt & pepper to taste.
- Optional Garnish:
- Sour cream
- Creme Fraiche
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