This is a combination of several recipes. I was never happy with any one of them on a stand alone basis, but loved how combining bits and pieces of each one made the perfect bisque. So, just in time for cool fall evenings I give you my version of Brussels Bisque.
BRUSSELS BISQUE MY WAY Makes 8 servings.
1/2 cup butter
1/2 pound mushrooms, sliced thin
3 medium carrots, finely chopped
1-1/4 pounds (about 3 cups) Brussels sprouts, trimmed and halved**
1 large onion, chopped
1 bulb garlic, roasted, mashed and rough chopped
3 1/2 cups chicken broth
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
2 cups half-and-half
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh parsley
Splash (to taste) Frank’s original hot sauce
6 slices bacon, dice and browned
- In a large Dutch oven, over medium-high heat, melt butter.
- Add onions, carrots, Brussels sprouts, mushrooms and half of your garlic; saute 3 minutes.
- Stir in broth, wine and Worcestershire.
- Add nutmeg, parsley and hot sauce.
- Bring to boiling; simmer, covered, until vegetables are tender, about 10 minutes.
- Remove pan from heat.
- Pour soup through colander placed over large bowl or pan.
- Set aside about 3/4 cup Brussels sprouts mixture.
- Place remaining Brussels sprouts mixture in food processor or immersion blender; puree. ***
- Return puree and broth mixture to Dutch oven.
- Place flour in small bowl; gradually add half-and-half, stirring until smooth.
- Add half-and-half mixture into broth mixture gradually, stirring until well blended.
- Add mushroom mixture, reserved Brussels sprouts mixture and remaining garlic.
- Bring to boil, stirring frequently; simmer 10 minutes, or until thickened, stirring occasionally.
- Pour into bowls top with a dab of butter and lots of fresh grated pepper.
- Garnish with fresh parsley, Parmesan and crisp bacon pieces.
NOTE:** Spinach or Broccoli can be substituted.
NOTE:*** Remember that hot foods will splatter easily, blend with caution!