Brussels sprout cream potage from Twelve Months of Monastery Soups: International Favorites (page 67) by Brother Victor Antoine D'Avial-Latourrette

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on November 30, 2020

    This is quite light and delicate tasting for a cream soup and it makes a lot—over three quarts. I didn’t have leeks so I used 2 onions. It was too much onion for my taste, so next time use leeks or one onion only. Even so, it was quite lovely. Would be nice with a small pat of butter at serving time. PS since it makes so much, in the future, I would not add milk till serving time; therefore I would be able to freeze some of the soup. Recipe says salt and pepper to taste—it needed 3.5 teaspoons salt and 1/2 teaspoon pepper.

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