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Posted by on Oct 21, 2013 in Appetizer, Lunch, Sides, Soup, Vegetable | 19 comments

Creamy Brussels Sprouts Soup with Crispy Chorizo

Creamy Brussels Sprouts Soup with Crispy Chorizo

I’ve partnered with my ad network Martha’s Circle and McCormick Spices on this post.  They emailed me to ask if I wanted to be included in the Go 4 Gourmet Challenge with McCormick Spices.  Apparently I said yes and this Creamy Brussels Sprout Soup with Crispy Chorizo is my submission.

brussels sprout soup

I really wasn’t even sure what it was to begin with but anything that has the word challenge in it gets me every time.  They sent me a box with 3 ingredients in it.  McCormick Smoked Paprika, Chorizo and chicken stock.

soup ingredients

The instructions were to make an original dish using the things in my box and brussels sprouts.  Fun, right?  I love coming up with original recipes.

To me Brussels Sprouts are the essence of fall.  So when I began thinking about what I wanted to create for the challenge, I knew I wanted it to be reminiscent of cool weather, warm sweaters and comfort.  And also…something different.  So many brussels sprout recipes are roasted with bacon so I wanted something outside the norm.

I cleaned the sprouts by rinsing in water to get off any dirt, cutting the bottom end away and then peeling off a few of the outer leaves and sliced down the center.  You’ll end up with a pile of discards that almost dwarf the sprouts you’re using!

cleaned brussels sprouts

I normally roast mine but add sweet and spicy flavors to them.  This time I seared the sprouts in hazelnut oil to give them a nutty, smokey flavor.

seared brussels sprouts

I added stock, butter, garlic and shallot along with my McCormick Gourmet spices, Paprika and Ground Mustard, and braised them until tender.

braised brussels sprouts

While that was going, I removed the casing from the sausage by scoring the outside and just peeling it away.

chorizo

I diced my chorizo (I actually cut mine with my kitchen shears…they make everything easier) and crisped it up to remove some of the grease and more importantly to give it a good crunch.  I then pureed the sprouts with cream and topped the whole thing off with the crispy chorizo, a drizzle of that gorgeous hazelnut oil and a dollop of sour cream.  Lastly a tiny, or not so tiny, pinch of McCormick Gourmet Cayenne Pepper.  Amazing.

Check my submission out along with many others.  There’s a new challenge every couple of weeks and I think anyone can enter!  Try it.  It was fun and the prizes are pretty cool!

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Creamy Brussels Sprouts Soup with Crispy Chorizo

15 minutes

15 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Creamy Brussels Sprouts Soup with Crispy Chorizo

Ingredients

  • 2 lbs fresh brussels sprouts (that's about 30 medium-large sprouts)
  • 2 tablespoons hazelnut oil, plus more for garnish
  • 2 small shallots, peeled and roughly chopped
  • 3 heads of garlic, minced
  • 3 tablespoons butter
  • 2 teaspoons McCormick Gourmet Smoked Paprika
  • 1/2 teaspoon McCormick Gourmet Ground Mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 1 1/2 -2 cups diced chorizo
  • Pinch of McCormick Gourmet Cayenne pepper (or to taste)
  • Garnish with sour cream

Instructions

  1. Rinse sprouts under running water to remove any leftover dirt. Cut away stalk end and peel outside leaves and discard. Cut each sprout in half.
  2. Heat hazelnut oil in a sauté pan over medium-high heat until hot. Add cleaned sprouts and cook about 2-3 minutes until some browning begins.
  3. Add shallots, garlic, butter, paprika, ground mustard and salt and pepper and sauté for 1 minute.
  4. Add chicken stock and braise until sprouts are fork tender, about 8 to 10 minutes.
  5. Meanwhile in a small sauce pot sauté diced chorizo over medium heat until desired crispiness, 2-3 minutes. Don't over crisp. Drain on a paper towel and set aside.
  6. Remove sprouts from heat and add cream.
  7. Using an immersion blender puree until the soup is smooth.
  8. Taste and adjust salt and pepper seasoning.
  9. Top with 1/4 cup crispy chorizo, dollop of sour cream (optional), drizzle of hazelnut oil and pinch of cayenne. Enjoy!
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19 Comments

    • Thanks Erin! I love the sprouts, too and wanted to do something besides roast them. I mean roasting them is a perfect way to cook them but I had to have something different and I think this worked!

    • Thanks man! I had to dig a little to find something different but I devoured it!

    • It’s kind of similar in taste to cabbage, too. It’s weird. I’m not a huge cabbage fan but I loved this soup.

    • Awesome! I can’t wait for you to try it!!

    • I’m right there with ya girl! Thanks for stopping by. Hope you’re doing well. :D

  1. Just found your blog, hi! Your photography is beautiful.

    I’m obsessed with brussel sprouts, but never thought to make them in to a soup. What a great idea!
    Natalie | Tastes Lovely recently posted..Spicy Seasoned PretzelsMy Profile

    • Thank you so much Natalie. What a lovely compliment! I really wanted something different so I started doing some recipe research and found there are very few brussels sprout soups. At that point it was a no-brainer. :)

  2. I’m making for Thanksgiving but am confused. 3 heads of garlic or 3 cloves???

    • Wow!! Did I really put heads? No. Definitely cloves. So sorry!!!

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