Carbonara Brussels Sprouts Soup
Carbonara Brussels Sprouts Soup is a great way to bring some old flavours to a new dish. Made with brussels sprouts, this soup is nutritious. Serve it with a sandwich or some good crusty bread and your family will come to the table with smiles. Today it’s all about cleaning out my refrigerator and freezer. There is a frozen bag of brussels sprouts that needs cooking.
Nonna often made meals from what she saw in the refrigerator. Italians don’t like to keep things in the refrigerator or freezer for long. Growing up, I went to the local butcher and grocers with nonna on a daily basis. I definitely don’t hoard food in the refrigerator or on my shelves like I did when I lived in Nunavut.
I try to find different ways to bring my Italian favourites to the table with a twist. As you know, I love brussels sprouts. The weather isn’t cooperating, and soup is still a thing at our house. I played with my other favourite thing here, the flavours of a carbonara. This is a starter that is wonderful at a dinner party. It is elegant!!
I use frozen brussels sprouts and place them in the pot with some olive oil.
I add good organic chicken stock.
Once they are cooked, I blend them.
I prepare the flour slurry that goes in next, followed by the parmesan. I whisk the egg with the yogurt.
The soup is off the heat and I add the yogurt and egg to thicken the soup and I quickly whisk so that the egg doesn’t scramble.
Today I add crips Canadian Back Bacon, but usually I use pancetta or prosciutto.
A little black pepper, some more yogurt and those crunchy, savoury bacon bits. This is a meal to entertain with at your table.
Carbonara Brussels Sprouts Soup
No pasta here, just the carbonara flavours.
Ingredients
- 1 500 g bag frozen burssels sprouts
- salt and pepper to taste
- 4 tbsp olive oil divided
- 1 tbsp Italian seasoning
- 960 ml chicken broth
- 1 tsp salt
- 2 tbsp flour
- 3 tbsp yogurt
- 1 egg yolk
- 1/4 cup parmesan
- 1/4 tsp nutmeg optional
- 3 bacon strips cooked and crumbled
- croutons if you prefer over bacon
- freshly ground pepper to garnish
Instructions
-
In a large pot place 2 tbsp of olive oil and warm up.
Add the Italian seasoning and the brussels sprouts.
Cook for 2 minutes.
Add the broth and salt.
Cover and cook on medium for 20 minutes.
Use a food processor or hand blender to pulse until smooth.
Put the remaining 2 tbsp of olive oil in the pot and add the flour to make a roux.
Gradually pour the pureed soup into the pot.
Cook for a minute or two.
Remove from heat.
Mix the yogurt, egg yolk, nutmeg and parmesan.
Add to soup and stir to incorporate.
Ladle into bowls and sprinkle with bacon.
It may be served without bacon and you can sprinkle croutons.
Recipe Notes
For the bacon you can also use pancetta or prosciutto.
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