Brussels Sprouts Soup with Caramelized Onions
I was looking for a new way to cook Brussels sprouts. This soup is one of my favorite ways now.
INGRIDIENT
DIRECTION
Step: 1
Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
Step: 2
Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
Step: 3
Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
Step: 4
Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.
NUTRITION FACT
Per Serving: 231 calories; protein 7.2g; carbohydrates 31.5g; fat 10.5g; cholesterol 13.4mg; sodium 801.3mg.
The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.
