Whether you have a glut of Brussel sprouts leftover from Christmas Dinner or you're simply a sprout lover; this Brussel Sprout Soup with Candied Bacon soup is sure impress!
Call it Winter Vegetable Soup and I bet it would even convert the sprout naysayers!
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Although a good use for leftover Brussel sprouts, I would recommend either roasting the sprouts in the oven or pan-frying them first. The char that either method develops adds an extra depth of flavour which takes it to the next level!
Leftover Brussel Sprouts Recipe
If you have an abundance of sprouts leftover on Boxing Day, then this Brussel Sprout Soup is a great use for around 350g of them.
If you skipped the roasting on cooking, then another great way of injecting additional flavour - fry them until charred.
And considering a lot of people eat Brussel Sprouts with Pancetta (or bacon) for Christmas Dinner anyway, you're already well on your way to this soup!
Ingredients For Brussel Sprout Soup
- Vegetables: Brussel Sprouts, Onion, Potato Garlic
- Dairy: Butter, Double Cream
- Unsmoked Streaky Bacon
- Maple Syrup - my friend brought me some real Jakeman's Canadian maple syrup all the way from Canada!
- Chicken Stock
Optional Garnish/Topping: thinly sliced brussel sprouts, fried in butter, with crispy bacon pieces and drizzled with olive oil.
How To Make Brussel Sprout Soup
If cooking Brussel sprouts: either boil until soft or par-boil then roast for 15-20 minutes at 220C fan (this is my preferred option as roasting them adds additional flavour). You can also use leftover cooked Brussel Sprouts.
Heat olive oil in a pan and cook onion until softened then add garlic and fry for 1 minute.
Place rashers of bacon on a lined baking tray and brush on maple syrup - cook in oven pre-heated to 190C fan for 18 minutes (or airfry at 200C for 12-14 minutes).
Once cooked, roughly chop into pieces (retain a little for garnish if desired).
To the pan with the onion and garlic, add cooked Brussel sprouts, majority of cooked bacon and grated potato.
Then pour in chicken stock cube dissolved in water and cook on medium heat for 15-20 minutes
Finally, add double cream and salt and blend brussel sprout soup until smooth either in food processor or using a stick blender. Garnish with some shredded brussel sprouts and bacon with a drizzle of oil and enjoy!
If you love soup, then why not try...
Soup Season is the best season! And I have a whole Soup Category with lots for you to choose from!
Or some of my favourites are:
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Brussel Sprout Soup with Candied Bacon
Ingredients
- 40 g salted butter
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 220 g unsmoked streaky bacon
- 2 tablespoon maple syrup
- 1 chicken stock cube or vegetable
- 1.5 litre water
- 200 g potato unpeeled weight - grated
- 600 g Brussel Sprouts 600g = raw weight, if using leftovers then its 350g cooked weight
- 150 g double cream
- 1 teaspoon salt
Instructions
- If cooking 600 g Brussel Sprouts: either boil until soft or par-boil then roast for 15-20 minutes at 220C fan (this is my preferred option as roasting them adds additional flavour). You can also use or leftover cooked Brussel Sprouts (if using leftovers then its 350g cooked weight)
- Heat 1 tablespoon olive oil and 40 g salted butter in a pan and cook 1 onion (finely chopped) until softened
- Add 3 garlic cloves (finely chopped) and fry for 1 minute
- Place 220 g unsmoked streaky bacon on a lined baking tray and brush on 2 tablespoon maple syrup with a pastry brush.
- Cook bacon in an oven pre-heated to 190C fan / 210C conventional / 375F for 18 minutes (or airfry at 200C for 12-14 minutes), roughly chop into pieces (retain a little for garnish if desired)
- To the pan with the onion and garlic, add cooked Brussel sprouts, majority of cooked bacon, 200 g potato, 1 chicken stock cube dissolved in 1.5 litre water and cook on medium heat for 15-20 minutes
- Finally, add 150 g double cream and 1 teaspoon salt and blend until smooth either in food processor or using a stick blender.
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