How To Make Creamy Chorizo and Brussels Sprouts Soup
Brussels sprouts and chorizo take center stage in this recipe for Brussels sprouts soup. The broth is milk-based and flavored with various seasonings.
- 8ozSpanish chorizo,finely diced
- 1medium white onion,diced
- 2cloves garlic,minced
- 1lbbrussels sprouts,finely chopped
- 4cupschicken broth
- 2cupsYukon gold potatoes,about ½ lb, diced
- ½tspsea salt
- ¼tspblack pepper
- 6ozevaporated milk
- shredded Manchego,or Parmesan cheese, chopped fresh parsley, reserved chorizo, optional toppings
Saute chorizo in a large stockpot over medium-high heat for about 3 to 5 minutes or until cooked stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest.
Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally.
Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, or until the potatoes are tender.
If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in evaporated milk and chorizo, reserving ¼ cup chorizo for toppings if desired.
Season with additional salt and pepper if needed.
Serve warm with toppings.
- Calories: 523.19kcal
- Fat: 28.32g
- Saturated Fat: 10.99g
- Monounsaturated Fat: 12.86g
- Polyunsaturated Fat: 2.84g
- Carbohydrates: 40.54g
- Fiber: 6.70g
- Sugar: 12.38g
- Protein: 28.45g
- Cholesterol: 69.43mg
- Sodium: 1296.17mg
- Calcium: 190.62mg
- Potassium: 1425.10mg
- Iron: 3.88mg
- Vitamin A: 87.34µg
- Vitamin C: 114.96mg
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