Tuesday, December 29, 2020

Cheesy Brussels Sprouts Noodle Soup

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 As a consequence of my parents’ insistence that I eat my vegetables, I grew up liking pretty much all of them. Brussels sprouts were one of my favorites then, and continue to be one of my favorites now. Because I like them as much as I do, I tend to accumulate more than I actually need. Such was the case this month, so I decided to do something different with them and was very pleased with the results.

This Cheesy Brussels Sprouts Noodle Soup Is an excellent way to make use of sprouts, in fact you may just want to buy more than you need in order to make the soup. It does double duty as a starter, in which case you would want to use fine egg noodles, and as a main dish, in which case you would want to use medium egg noodles. As a main dish it is hearty and satisfying, and wonderful with a crusty roll.

 Cheesy Brussels Sprouts Noodle Soup

2 T. oil
1 3-oz. pkg.

Melissa’s shallots, chopped
1 clove garlic, minced
6 c. chicken stock
8 oz. egg noodles (about 4 cups)*
1 t. salt
1 lb.
Melissa’s Brussels sprouts, cleaned, quartered, and roasted**
¼ t.
garlic powder
6 c. whole milk (Do NOT substitute!)
1½ lbs.
Velveeta***, cut into cubes
Few gratings freshly ground black pepper

Few gratings whole nutmeg

In a medium stockpot melt butter. Add shallots and sauté over medium heat for 3 minutes. Stir in garlic and continue cooking 30 seconds. Add chicken stock and heat to boiling, stirring occasionally. Gradually add egg noodles and salt so the stock mixture continues to boil. Cook, uncovered, for three minutes, stirring occasionally. Stir in roasted sprouts and garlic powder. Cook four minutes more. Add milk, cheese, and pepper, and continue cooking until cheese melts, stirring constantly.

 Serve hot with a crusty roll.

* If serving in a cup as a starter or accompaniment to sandwich or salad, use fine egg noodles; to make heartier as a main dish, as I did here, use medium egg noodles.

** Any cruciferous vegetable works here, so you can certainly substitute broccoli or cauliflower for the Brussels sprouts.

** If Velveeta appalls you, you can use an equal amount of grated cheddar. It won’t be as good, but I don’t want you to be appalled.





Angie's Recipes said...

I want to drink that cheesy soup!

Rustown Mom said...

Ha! I could never be appalled at Velveeta in a soup - it melts perfectly! Brussels sprouts are some of my favs in the veggie world and this looks really good!

Louca por porcelana said...

Looks great!

Linda said...

Velveeta does NOT appall me, and this looks delicious. Like Angie, I want to drink that broth! I grew up eating brussels sprouts from a frozen box, probably Bird's Eye, and ate them because Mom presented them. This soup would definitely make them more appealing.