Creamed Brussel Sprout Soup
1 bag(s)brussel sprouts, frozen or fresh
1knorr chicken bouillon or more if needed
1 1/2 qtwater
2 mediumpotatoes diced
3/4 cdried milk 1/2 cup powder milk and 1/4 cup water (mix)
2 tspflour (optional only to thicken)
How to Make Creamed Brussel Sprout Soup
- Mix/Make the 3/4 cup mixture of dried milk according to directions above. Add 2 tablespoons of flour to the milk mixture in a jar. Shake, if it is to thick add a tablespoon or more of extra water and shake again.
Then add the cold Milk Mixture to the simmering Potato & Brussels Sprouts cook for 1 min. You must do it this way or it will get lumpy if you add the flour directly to the hot broth. It has to be mixed cold first then added to the broth. Simmer for 2 minutes and check for thickness. Add more flour if you want it thicker like I explained. Add ground pepper and remove from heat.
- Serve with French Bread. Enjoy!
Tip: The Key to this Soup being good is the Bouillon. If you find it tasting bland you need to add more Bouillon it changes the entire recipe.
You can use fresh Brussels and Milk or Cream, however, it's just as good this way and faster and you can make it anytime you want.