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Saxe Coburg Soup Recipe

A brussel sprout soup made with potato, onion and light cream and finished with sherry.

Prince Alberts' favorite soup, rich with cream , brussel sprouts and a bit of sherry.

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.

Prince Alberts' favorite soup, rich with cream , brussel sprouts and a bit of sherry.

There they were, brussels 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 my hubby’s 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.

Prince Alberts' favorite soup, rich with cream , brussel sprouts and a bit of sherry.

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.

Prince Alberts' favorite soup, rich with cream , brussel sprouts and a bit of sherry.

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.

Did you make this recipe?  Don’t forget to rate the recipe and comment below!  Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

Bon Appetit Y’all!

Prince Alberts' favorite soup, rich with cream , brussel sprouts and a bit of sherry.

Saxe Coburg Soup Recipe

Yield: 8 bowls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A yummy savory soup for cold days. Made perfect with brussel sprouts, onions and finished with sherry.


  • 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.


  1. Melt butter in dutch oven over medium heat.
  2. Add brussel sprouts, onion and potato. Stir and cover, cook until vegetable are soft but not browned, about 10 minutes, stir often.
  3. Add flour and stir, cook one more minute.
  4. Place vegetables in a food processor, pulse and add enough stock to make a puree.
  5. Place vegetables back in dutch oven and add the rest of the stock, reheating to a simmer.
  6. Add half & half, sherry and salt & pepper to taste.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 366mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 5g

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Monday 10th of December 2018

Brussels Sprouts are one of my favorite and yet I’ve never heard of using them in a soup. This was such a great recipe.... I think I’m in love with this soup!!! Hehe


Saturday 15th of December 2018

I love it too!! I think the sherry makes a difference. So glad you liked this soup!

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Friday 9th of November 2018

Excellent site you have here.. It?s hard to find quality writing like yours these days. I really appreciate individuals like you! Take care!!

Monica | Nourish & Fete

Friday 10th of November 2017

Yum, I have never heard of this particular soup, but it sounds creamy and delicious! Love that it's so rich with such simple ingredients, too!


Monday 13th of November 2017

It's probably my 2nd favorite soup right behind potato.


Friday 10th of November 2017

Lovely recipe. I'm only starting to have a love for sprouts this year. This is one to try for sure!

Veena Azmanov

Friday 10th of November 2017

Now that looks like a creamy soup perfect comfort food for a day like today when it cold and rainy. I love soups and you have some really interesting ones to try. Thanks


Monday 13th of November 2017

I am going to make this again soon, it's one of my favorites.

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