by alice y
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alice y's Notes:
Expand20 brussel sprouts Ask a question about this ingredient
3 sprigs unsalted butter Ask a question about this ingredient
1 teaspoon caraway seeds Ask a question about this ingredient
3/4 cups panko breadcrumbs Ask a question about this ingredient
1 medium white onion, sliced Ask a question about this ingredient
2 teaspoons fresh thyme Ask a question about this ingredient
3 cups chicken stock Ask a question about this ingredient
3/4 cups light cream Ask a question about this ingredient
3 tablespoons parmesan cheese, grated Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon freshly grated white pepper Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
Discard any skuzzy outside leaves from the sprouts. Remove ends and half each sprout.
Ask a question about this stepHeat one tablespoon of the butter over medium heat. Add the caraway seeds, then the breadcrumbs. Toast until fragrant, about 5 minutes. Set aside.
Ask a question about this stepAdd remaining 2 tablespoons of butter to a pot over medium low heat. Once melted add the onions and thyme. Cook the onions until translucent and fragrant, about 7 minutes. Add the brussel sprouts and chicken stock. Cover with a lid and increase the heat to medium high. Cook 10 minutes, or until the sprouts are tender but not mushy. Set 2 halves aside for garnish.
Ask a question about this stepAdd all the ingredients to a food processor and blend until very smooth. Add additional water if needed to achieve a silky, thick consistency.
Ask a question about this stepTransfer the soup to bowl. Cut the two reserved sprout halves in half. Place one piece of sprout in the center of each bowl and then drizzle cream around the edge.
Ask a question about this step
Amanda is a co-founder of Food52.
added over 2 years agolove the use of skuzzy -- very funny.