Cream of Brussel Sprouts Soup

One of my favorite fall vegetables is Brussel spouts. I love them steamed, roasted, even deep fried. My hubby frowns on me deep frying them though, they do tend to stink up the house a bit. So I came up with a soup for them, being that soup is another one of my favorite fall foods. Nothing like a steaming bowl of soup on a cold fall day!!

Cream of Brussels Soup. The cast of ingredients. Forgot to put the real cream out here. Oh, and the real butter!!

Chop up all the ingredients and get ready to cook. It really does not take too long to make this soup.

Saute all the ingredients in butter, add chicken stock and simmer till veggies are soft. Then add your cream.

That shadow is my head ready to eat some soup!!!!

Here is the recipe for you all. You have to try it out.

Cream of Brussel Sprout Soup

2 oz. Butter

1 Onion chopped

2 Potatoes, chopped

Saute this for 10 minutes until onion is soft and starting to brown.

Add to the pot:

1 lb. chopped brussel sprouts

20 oz. chicken broth

Juice and Zest of 1 lemon

Salt and Pepper to taste.

1/4 tsp. Nutmeg

1/4 tsp. Cloves

Simmer all this until vegetables are soft and totally cooked through. At this point you could puree the whole thing in a food processor but I like my soups chunky. So I just go ahead and add 4 oz. Cream to the pot. Serve after heating cream through. You can garnish the soup if you like with Toasted Almonds.

Hope you give this a try. I know some people out there like Brussel Sprouts, I can't be the only one!!

Ham and Lentil Soup

Its a cold snowy day outside and I am hunkered in for the day so what better to make than a bowl of soup for supper. We had a ham a couple nights ago for dinner so this is a good use of leftover meat to make a hearty bowl of pure comfort!! The Cast of Ingredients!! Fresh vegetables, cut up ham and stock, canned Lentils, Tomatoes and Beans.

Chop all vegetables into small chunks. I like a lot of texture in my soups and fresh vegetable cut up into small chunks provides that.

Simmer vegetables in dutch oven with 1TBSP of Butter and Olive Oil, until translucent and starting to brown.

The cast of spices I put into this soup. Salt, Pepper, Cumin, Italian Seasoning, Smoked Paprika, Oregano, Red Pepper Flakes.

Add spices and Ham to the sauted Vegetables and mix together. Add two cups of Ham Stock to the pot.

Add Canned Lentils, Chopped Tomatoes and Beans and stir into the soup.

Squeeze the juice of one Lime into the pot and simmer the soup on the stove on Low heat for about an hour.

Its ready to serve and enjoy!! It is a very hearty and nutritious soup and the only thing I would do different is to omit the salt if you are using a salty type meat such as Ham. I thought it was just perfect but some might think it has too much salt.

HAM AND LENTIL SOUP

19 oz. can Lentils

19 oz. can Chopped Tomatoes

14 oz. can Pork and Beans

2 cups Chopped Ham

2 cups Ham Stock

2 diced carrots

1 chopped Celery stalk

1 chopped Red Pepper

5 chopped cloves Garlic

1 TBSP. Butter

1TBSP. Olive Oil

1 Lime

1 tsp. Salt

1/2 tsp. Pepper

1/2 tsp. Cumin

1 TBSP. Italian Seasoning

1/2 tsp. Smoked Paprika

1 tsp. Oregano

1/2 tsp Red Pepper Flakes.

Saute carrots, peppers, garlic, celery and onions in butter and olive oil until browned. Add spices, ham and ham stock to the pot. Add Beans, lentils and Tomatoes to the pot and squeeze the juice of the lime into the pot. Simmer the soup on low heat for about an hour. Its done!!!

Enjoy!!