Friday, 25. January 2013
While on Long Island this past week we saw numerous rows of cabbages and brussels sprouts. Later we learned that Long Island not only once well known for potatoes also has cabbage and brussels sprouts. As we drove along the country roads we saw the tall brussels sprouts standing like soldiers at attention. You might want to check out the Wegmans website that includes a list of nutrients of numerous foods. The information about vegetables including brussels sprouts is included in an online PDF.
The recipe below is for German Brussels Sprouts Soup and includes a little white wine. Enjoy a glass of the wine with dinner. This recipe is provided by Ocean Mist Farms.
German Brussels Sprouts Soup
2 pounds of Brussels Sprouts
2 tablespoons butter
1 small, chopped Onion
1 medium carrot, peeled and sliced thin
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon dried marjoram leaves, crushed
dash of black pepper and nutmeg
2 cans (10 1/2 ounces) condensed chicken broth
1 cup whole milk or half and half
2 tablespoons dry white wine
- Rinse the Brussels Sprouts and remove any loose leaves.
- Trim ends and cut large Brussels Sprouts in half.
- In large saucepan, over medium-high heat, melt butter.
- Add Onion and Carrot slices, and cook and stir until just tender (about 3 to 5 minutes).
- Stir in flour and seasonings.
- Add chicken broth and cook and stir, as you bring mixture to a boil.
- Stir in Brussels Sprouts. ??Reduce heat, cover and simmer until Brussels Sprouts are just tender (about 5 minutes).
- Beat together egg, milk and wine, and stir into soup.
- Heat until soup returns to a boil.
Recipe provided by Ocean Mist Farms.
Website: Ocean Mist