Cream of Brussels Sprouts Soup

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Cream of Brussels Sprouts Soup

Ingredients
  • 1 to 2 tbsp butter or 1tbsp olive oil
  • 1 lb Brussels sprouts
  • 1 celery stalk
  • 1 medium leek
  • 3 cup chicken or vegetable broth
  • 1/4 - 1/2 cup heavy cream can use 1/2 cup coconut milk or any non-dairy milk
  • 1 tbsp lemon juice optional
  • shredded brussels sprouts and pepper to garnish
Instructions
  1. Trim stems from Brussels sprouts. Roughly chop the sprouts and set aside. Trim and roughly chop the celery; peel and chop the leek.
  2. Heat the butter in a small pot over medium-high heat. Once it melts, add the celery and leek. Sprinkle lightly with salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
  3. Add the Brussels sprouts and stir to combine. Cook, stirring occasionally, until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything to a boil. Reduce heat to maintain a steady simmer, cover partially and cook until the Brussels sprouts are completely and utterly tender, about 10 minutes.
  4. Use a hand-held immersion blender to completely purée the soup.
Ingredients
  • 1 to 2 tbsp butter or 1tbsp olive oil
  • 1 lb Brussels sprouts
  • 1 celery stalk
  • 1 medium leek
  • 3 cup chicken or vegetable broth
  • 1/4 - 1/2 cup heavy cream can use 1/2 cup coconut milk or any non-dairy milk
  • 1 tbsp lemon juice optional
  • shredded brussels sprouts and pepper to garnish
Instructions
  1. Trim stems from Brussels sprouts. Roughly chop the sprouts and set aside. Trim and roughly chop the celery; peel and chop the leek.
  2. Heat the butter in a small pot over medium-high heat. Once it melts, add the celery and leek. Sprinkle lightly with salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
  3. Add the Brussels sprouts and stir to combine. Cook, stirring occasionally, until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything to a boil. Reduce heat to maintain a steady simmer, cover partially and cook until the Brussels sprouts are completely and utterly tender, about 10 minutes.
  4. Use a hand-held immersion blender to completely purée the soup.

Blueberry Sauce

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Blueberry Sauce

Ingredients
  • 1 cup Blueberries
  • 2 tbsp maple syrup or honey
  • 1 tbsp lemon juice
  • 1 tsp corn starch dissolved in a small amount of water
Instructions
  1. Combine ingredients in a saucepan.
  2. Bring to a boil.
  3. Simmer 2 minutes, stirring occasionally. Set aside to cool.
  4. Serve over pancakes or cake with a scoop of vanilla or maple walnut ice cream.
Ingredients
  • 1 cup Blueberries
  • 2 tbsp maple syrup or honey
  • 1 tbsp lemon juice
  • 1 tsp corn starch dissolved in a small amount of water
Instructions
  1. Combine ingredients in a saucepan.
  2. Bring to a boil.
  3. Simmer 2 minutes, stirring occasionally. Set aside to cool.
  4. Serve over pancakes or cake with a scoop of vanilla or maple walnut ice cream.
Recipe Notes

Makes 1 cup (250mL) of sauce

Ground Cherry Compote

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Ground Cherry Compote

Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)
Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)

Quick and Easy Brussels Sprouts

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Quick and Easy Brussels Sprouts

Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!
Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!