Recipe Details
Ingredients
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1tablespoonolive oil
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3onions, thinly sliced
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1tablespoonsugar
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1poundBrussels sprouts, trimmed and halved
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1teaspoonfresh thyme
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4cupschicken stock
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salt and ground black pepper to taste
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½cupsour cream
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4dasheshot pepper sauce (such as Frank’s RedHot®), or to taste
Cooking Directions
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Combine oil and onions in a pot over low heat. Cover and cook until very tender and soft, 30 to 40 minutes. Remove cover and sprinkle sugar over onions. Cook, uncovered, until onions are light brown, 10 to 15 minutes more.
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Stir Brussels sprouts and thyme into the pot. Pour in stock and season soup with salt and pepper. Bring to a boil, reduce heat, and simmer until sprouts are just tender, about 10 minutes.
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Allow soup to cool slightly. Blend to a smooth consistency using an immersion blender. Reheat gently, about 2 minutes, and adjust seasoning if necessary.
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Top each portion of soup with a spoonful of sour cream and a dash of hot pepper sauce.
Tips
You can also use a blender to purée soup; do it in two batches, using a potholder to hold the top of the blender down.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories231 | |
| % Daily Value * | |
| Total Fat 11g |
13% |
| Saturated Fat 5g |
23% |
| Cholesterol 13mg |
4% |
| Sodium 801mg |
35% |
| Total Carbohydrate 32g |
11% |
| Dietary Fiber 7g |
26% |
| Total Sugars 13g |
|
| Protein 7g |
14% |
| Vitamin C 111mg |
123% |
| Calcium 128mg |
10% |
| Iron 2mg |
12% |
| Potassium 743mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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