About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Cran-Citrus Martini | Main | Roasted Brussel Sprout and Goat Cheese Salad »

Roasted Brussels Sprouts & Apple Soup

By Deborah

I knew from the beginning what I wanted to do with this week’s Brussels Sprouts. I wanted to make a pureed soup that would taste decadently rich without being heavy. I wanted it to be thick and creamy without using cream.

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At first I thought I might somehow include chestnuts in the recipe, which is why they're in this picture. But, then as I imagined how it would taste, I realized they would not add to the bright flavors I was trying to capture. So disregard them.

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Ingredients: (for 4 servings)

Roasted Brussels Sprouts (2 cups or so)
1 – large sweet (not tart) apple, peeled and diced
2 stalks - celery, peeled and diced
2 – shallots, diced
1 - clove garlic, minced
3 teas. - unsalted BUTTER
2 teas - fruity olive oil
1-2 cups - chicken broth (use vegetable broth if you prefer)
4 slices - mild aged provolone CHEESE
salt & pepper to taste
8 strips - extra crispy BACON


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In a sauté pan, melt butter and add olive oil over medium heat. Add celery & shallots, cooking until very tender. Add garlic and cook long enough to mellow the flavor, but not burn.
Add diced apple and continue cooking until they begin to break down and get mushy.

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Transfer mixture to a 2 quart sauce pan. Chop the roasted Brussels sprouts and add to pan. Place over low heat.

Pour about 1/2 cup of broth into pan and begin blending with a stick blender. Continue to add broth 1/2 cup at a time until your soup is the thickness you desire. (I like mine very thick.) Once you've added the desired amount of broth, taste for salt and add as needed. Heat through, but don't boil.


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Line individual soup bowls with one slice cheese each and ladle hot soup on top.

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Garnish with two bacon strips for each bowl and a generous grinding of pepper.

Roasting the Brussels sprouts takes away any hint of bitterness. The cheese slice adds just the right amount of creamy texture as your spoon digs out bits of it with each bite. The salty bacon balances the sweetness of the apple and celery. A chunk of rustic whole grain bread alongside is all you need to complete the meal. The is definitely a home run.


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Comments (4)

Sounds yummy, Deborah! Great job with the ingredient!

jgk:

really looks great!

I'm excited about this week, as I LOVE brussels sprouts. This looks great! I really like the cheese in the bowl idea, and of course the bacon!

Oh, I love soup...soup is my favorite choice for lunch always, I can't wait to try this. I really think that garnishing that soup with those slices of bacon that way is creative and unique...I have never seen it done that way before but you can bet I am stealing that idea as well. Nice choice.

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This page contains a single entry from the blog posted on November 20, 2011 2:28 AM.

The previous post in this blog was Cran-Citrus Martini.

The next post in this blog is Roasted Brussel Sprout and Goat Cheese Salad.

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