Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3/4 pound small Brussels sprouts salt to taste 3 tablespoons unsalted butter
- 1 leek, white and light green parts only, rinsed well and thinly sliced, or 1 medium onion, thinly sliced 1 rib celerysliced freshly ground white pepper to taste
- pinch of freshly grated nutmeg 1 large baking potato, peeled and cubed 8 cups beef broth, preferably homemade
- 3 cups water 1 cup milk 1/2 cup heavy (or whipping) cream
- 2 large egg yolks
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Directions
1 Prepare the Brussels sprouts: Remove any damaged outer leaves and trim the base. Remove 6 sprouts and cook them in plenty of boiling salted water for 10 minutes. Plunge the sprouts into cold water to stop them from cooking, drain, and reserve for garnish.
2 Melt the butter in a large soup pot over medium heat. Add the remaining sprouts, the leek, and celery; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Season with salt, pepper, and nutmeg. Add the potato and pour in the stock, water, and milk. Simmer the soup, uncovered, until the Brussels sprouts are very tender, about 45 minutes.
3 Let the soup cool slightly and puree in batches in a blender or food processor. Return the puree to the soup pot and bring to a quick boil. Remove from the heat.
4 In a small bowl, mix together the cream and egg yolks. Mix in a ladleful of the hot soup and stir the egg mixture into the soup. Taste and adjust the seasoning. If the soup seems too thick, add a little more milk.
5 Quarter the reserved Brussels sprouts lengthwise and reheat them gently in the soup. Do not let the soup boil or it will curdle.