sprouts
Wow it’s been quite a while since I last posted, so long in fact that ALL my many readers may have assumed this blog dead and gone. Not yet! While I am one of the few holding on to this antiquated form, I persist. Which brings me to Thanksgiving. I did the dry-brined Judy Bird, plus Food 52’s Challah Stuffing and Mark Bittman’s make-ahead gravy, per usual. But this year I did fewer other things and tried to relax a little more and enjoy the festivities.
It also allowed me to take in my mother in law’s beautiful decoration which included a mantle wreath made out of brussel sprouts and radishes—real food!
And after having seen the film Wasted and because I’m helping to plan this year’s inaugural Irvington Theater environmental festival, I felt the need to use those beautiful vegetables in something we could actually consume. So Friday morning I gathered them up and dragged them home. And then thought: what am I going to do with 8 pounds of brussel sprouts and 3 lbs of radishes?
After a few hours in the kitchen, I had brussel sprout soup, roasted sprouts and roasted radishes (plus a few raw ones to use in a salad.) Roasted sprouts with lots of salt and oil is maybe one of the best fall dishes. Plus the soup, with some adjusting, was delicious, freezable and healthy. Bet you never heard of sprout soup! We hadn’t either but it can and should be done!
Sprout Soup
Adapted from The Spruce
1 pound brussel sprouts
2 ribs celery
1 small onion
1 to 2 tablespoons butter
3 cups chicken broth or vegetable broth
1/4 cup cream
1 tsp sherry vinegar
1 tsp fish sauce
salt/pepper
Heat the butter in a medium pot over medium-high heat. Once it is melted, add the celery and onions. Sprinkle with the salt and cook, stirring frequently, until the vegetables are soft, about 3 minutes.
Add the chopped sprouts and stir to combine. Cook, stirring occasionally until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the broth and bring everything just to a boil.
Reduce the heat to maintain a steady simmer, cover partially, and cook until the Brussels sprouts are completely tender about 10 minutes.
Use a hand-held immersion blender or regular blender to completely purée the soup as smooth as possible.
Add cream, and season to taste with salt and pepper, vinegar and fish sauce.
