When the weather cools down, there’s nothing quite as comforting as a warm, flavorful soup. This Creamy Brussels Sprout Soup with Crispy Bacon brings together hearty, earthy Brussels sprouts with crispy apple-smoked bacon and creamy potatoes. It’s the perfect blend of rich and savory flavors with a touch of brightness from fresh lemon juice and parsley. Whether you’re looking for a cozy dinner or an impressive starter, this soup will satisfy your cravings and make you rethink the humble Brussels sprout.
Ingredients:
- 8 ounces uncooked apple-smoked bacon, chopped into small pieces (preferably organic, uncured)
- 3 tablespoons olive oil
- 1 tablespoon ghee or butter
- 1 onion, diced
- Salt and black pepper, to taste
- 2 teaspoons Italian seasoning
- Pinch of white pepper
- 6 substantial garlic cloves, crushed or finely chopped
- 1 tablespoon flour
- 6 cups chicken stock or broth
- 2 big russet potatoes, peeled and cut into ½-inch cubes (approximately 2 ½ to 3 cups)
- 1 pound Brussels sprouts, shaved or thinly sliced (pre-packaged is great)
- 1 tablespoon chopped flat-leaf parsley
- A tiny squeeze of lemon juice (optional, to add a hint of freshness)
Instructions:
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy and browned, about 5-7 minutes. Remove the bacon pieces and set them aside on a plate lined with paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot, discarding any excess.
- Sauté the Aromatics: In the same pot, add 3 tablespoons of olive oil and the ghee or butter. Heat over medium and add the diced onion. Sauté for 4-5 minutes until the onion becomes translucent and fragrant. Season with salt, black pepper, Italian seasoning, and a pinch of white pepper.
- Thicken the Soup: Dust the onion and garlic blend with flour, mixing continuously for 1-2 minutes to form a roux. This will aid in thickening the soup as it simmers.
- Add Stock and Potatoes: Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the diced potatoes and bring the soup to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
- Add Brussels Sprouts: Once the potatoes are soft, stir in the shaved Brussels sprouts. Simmer for an additional 5 minutes, until the Brussels sprouts are cooked through but still slightly crisp.
- Finish the Soup: Stir in the chopped parsley and a small squeeze of lemon juice for a touch of brightness. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve and Garnish: Ladle the soup into bowls and top with the crispy bacon pieces. Serve hot with a side of crusty bread or enjoy on its own for a cozy and filling meal.
Conclusion:
This Creamy Brussels Sprout Soup with Crispy Bacon is a delicious way to enjoy the savory richness of Brussels sprouts and bacon. The combination of creamy potatoes, flavorful broth, and crispy bacon elevates this soup to a comforting yet refined dish. It’s perfect for a fall or winter meal, offering warmth and flavor in every bite. Serve it as a hearty main course or a starter to impress your guests.
Creamy Brussels Sprout Soup with Crispy Bacon
A creamy, savory soup made with shaved Brusselssprouts, crispy apple-smoked bacon, and diced potatoes, perfect for warming upon a chilly day.
Ingredients
- 8 ounces uncooked apple-smoked bacon chopped into small pieces (preferably organic, uncured)
- 3 tablespoons olive oil
- 1 tablespoon ghee or butter
- 1 onion diced
- Salt and black pepper to taste
- 2 teaspoons Italian seasoning
- Pinch of white pepper
- 6 substantial garlic cloves crushed or finely chopped
- 1 tablespoon flour
- 6 cups chicken stock or broth
- 2 big russet potatoes peeled and cut into ½-inch cubes (approximately 2 ½ to 3 cups)
- 1 pound Brussels sprouts shaved or thinly sliced (pre-packaged is great)
- 1 tablespoon chopped flat-leaf parsley
- A tiny squeeze of lemon juice optional, to add a hint of freshness
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy and browned, about 5-7 minutes. Remove the bacon pieces and set them aside on a plate lined with paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot, discarding any excess.
- Sauté the Aromatics: In the same pot, add 3 tablespoons of olive oil and the ghee or butter. Heat over medium and add the diced onion. Sauté for 4-5 minutes until the onion becomes translucent and fragrant. Season with salt, black pepper, Italian seasoning, and a pinch of white pepper.
- Thicken the Soup: Dust the onion and garlic blend with flour, mixing continuously for 1-2 minutes to form a roux. This will aid in thickening the soup as it simmers.
- Add Stock and Potatoes: Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the diced potatoes and bring the soup to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
- Add Brussels Sprouts: Once the potatoes are soft, stir in the shaved Brussels sprouts. Simmer for an additional 5 minutes, until the Brussels sprouts are cooked through but still slightly crisp.
- Finish the Soup: Stir in the chopped parsley and a small squeeze of lemon juice for a touch of brightness. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Serve and Garnish: Ladle the soup into bowls and top with the crispy bacon pieces. Serve hot with a side of crusty bread or enjoy on its own for a cozy and filling meal.