Cream of Brussels Sprouts Soup
  • 1 to 2tbsp butter or 1tbsp olive oil
  • 1lb Brussels sprouts
  • 1 celery stalk
  • 1medium leek
  • 3cup chicken or vegetable broth
  • 1/4 – 1/2cup heavy creamcan use 1/2 cup coconut milk or any non-dairy milk
  • 1tbsp lemon juiceoptional
  • shredded brussels sprouts and pepper to garnish
  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.