Cook Book Recipe 29

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Source Image: ../images/cook-book/cook-book-recipe-29.JPG

Roasted Brussels Sprout Soup

• Trim and quarter about ¾ of a bag of brussels sprouts
• Toss in oil (in big Ziploc)
• Roast for 35 minutes at 425*
• Melt one stick butter in soup pot
• Chop and add
  • One onion
  • One celery bunch
  • 2 Carrots
  • 18 cloves garlic
• Cook on high until onions are translucent
• Add 1/3 c. flour, stir in to make a paste
• Add veg broth, stir thoroughly
• Turn temp down to holding and add roasted brussels
• Season: 1 TB mustard seed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TB garlic salt blend
  • 6 bay leaves
• Once temp cools to below 160*, add 1.2 c. of heavy cream.

4 5 slices white cheddar