Soups
Potage Bruxellois
Ingredients
- - 2 Leeks, sliced (2)
- - 3 Carrots, diced (3)
- - 200 g Brussels sprouts, halved (7 oz)
- - 250 g Potatoes, peeled and diced (9 oz)
- - 30 g Unsalted butter (2 tbsp)
- - 1.2 l Vegetable stock (5 cups)
- - 1 Bay leaf (1)
- - 3 g Fresh thyme (1 tsp)
Method
- Melt the butter in a large pot and sweat the leeks and carrots for 8 minutes until softened.
- Add the potatoes, stock, bay leaf and thyme. Bring to a boil, then simmer for 15 minutes.
- Add the Brussels sprouts and simmer for a further 10 minutes until all vegetables are tender.
- Remove the bay leaf. Lightly mash some of the potato against the side of the pot to thicken the broth while keeping vegetable pieces intact.
- Season to taste and serve hot with crusty bread.
Introduction: A hearty, chunky vegetable soup named for the Belgian capital, built on the classic Brussels market
vegetables — leeks, carrots and Brussels sprouts — and thickened lightly with potato.
Cultural Background: A hearty, chunky vegetable soup named for the Belgian capital, built on the classic Brussels market
vegetables — leeks, carrots and Brussels sprouts — and thickened lightly with potato. It's a simple, warming
everyday soup found in homes and brasseries across the city.
Tips: Halve the Brussels sprouts so they cook evenly in the same time as the other vegetables. Lightly crushing some potato thickens the soup naturally without needing cream or flour.
Variations: Add diced smoked bacon for a heartier, non-vegetarian version. Finish with a swirl of cream for a richer soup.
Vegetarian/Vegan: Naturally vegetarian and easily vegan if using vegetable stock only.
Storage: Refrigerate for up to 3 days; flavour improves the next day.
Reheating: Reheat gently on the stovetop until piping hot throughout, stirring occasionally.
Nutrition: Per serving: approx. 160 kcal, 4g protein, 5g fat, 26g carbohydrate, 6g sugar.
FAQs:
Q: Can I use frozen Brussels sprouts?
A: Yes, add them slightly later in cooking since they need less time than fresh.
Q: Is this soup traditionally chunky or smooth?
A: Traditionally chunky, with only partial mashing for body — it's a rustic, home-style soup.