Brussels and Sweet Potato Soup

Recipe - The Fairway Market Corporate

Prep Time20 Minutes

Servings6

Cook Time25 Minutes

Calories212

Ingredients

1 tbs olive oil

1 cup chopped yellow onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 tsp minced garlic clove

1 1/2 cups thinly sliced Brussels sprouts

2 cups chopped peeled sweet potatoes

1/2 tsp chopped fresh thyme

3/4 cup dry white wine such as Sauvignon Blanc or Pinot Grigio

5 cups low sodium chicken stock

3/4 cup heavy cream

2 tbs dry sherry

1 tsp kosher salt

1/2 tsp ground black pepper

1/8 tsp ground nutmeg

toasted pepitas ( optional )

Directions

1. Heat large saucepot over medium heat until hot; add olive oil, onion, carrot and celery; cook 5 minutes, stirring occasionally or until vegetables begin to soften. Add garlic; cook 1 minute, stirring occasionally. Add Brussels sprouts, potato and thyme; cook 5 minutes, stirring occasionally.

2. Stir wine into vegetable mixture; stir in stock and cream. Heat to a boil; reduce heat to low and simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in sherry, salt, pepper and nutmeg. With blender or stick blender, purée soup until smooth. Makes about 6 cups.

3. Serve soup drizzled with pumpkin seed oil garnished with Brussels sprouts crisps and pepitas, if desired.

Chef Tip: To make Brussels sprouts crisps: In a large skillet, heat ¼ cup pumpkin seed oil over medium-high heat. Add 1 cup thinly sliced Brussels sprouts and ¼ teaspoon kosher salt; cook 3 minutes or until crisp-tender, stirring occasionally. Makes about ½ cup.

Nutritional Information