- Preparation time
- 15 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 6 people
- Meal course
- Soup
- Posted by
- Posted on
- April 3, 2016
- 1 oz
- Butter
- 1 Med.
- Onion - Yellow
- 2 Med.
- Potato
- 4 Cup
- Broth - Chicken
- 1 Tbsp
- Sugar - White
- 1 lb
- Brussels Sprouts
- 1 1/2 Cup
- Cream - Light
- 2 oz
- Ham - Cooked
- 1/2 Cup
- Sherry - Sweet
The base of this soup is Brussels Sprouts, it was named in honor of Prince Albert who came from Saxe-Coburg and was very partial to the vegetable.
If you can’t find very small, fresh sprouts I suggest replacing the 1lb of sprouts called for in the recipe with 10 ounces of frozen brussels sprouts. They work extremely well for this soup and are much less trouble to prepare.
- Trim the stalks and remove outer leaves from fresh sprouts - skip this step if using frozen sprouts.
- Peel and dice the onion and potatoes
- Chop the Ham VERY finely.
- Melt the butter in a good-sized saucepan.
- Add the onion and saute gently until the onion is soft but not brown.
- Add the potatoes, broth, sugar and Brussels Sprouts.
- Bring to a boil then lower heat, cover and simmer for 20 min or so until the potatoes and sprouts are very tender.
- Remove the soup and puree in a blender or food processor then return to the saucepan.
- Stir in the cream, ham, sherry and season to taste with salt and pepper.
- If you are serving hot, heat the soup gently but do not allow it to boil. You can also serve the soup chilled.