Inasmuch as I love salads and find the endless variety to be the
perfect accompaniment to a summer meal, sometimes I like to mix things up a bit
and start with soup. At the dinner I hosted a few nights ago with the Grape
Glazed Meatloaf, I began the meal with
a soup as unique as the main dish. I refused to reveal the ingredients until
getting a thumbs up from diners all around. The inclusion of mace and nutmeg
threw people a bit with guesses from pumpkin to leek to sweet potato. No
one guessed that the main ingredient was Brussels Sprouts. That seconds were
requested suggested that this recipe is definitely a keeper.
I'd like to be able to lay claim to the recipe (my sole contribution was the bacon and chopped chives), but it is actually from the delightful book Is It Soup Yet? A Cookbook for Soup Lovers
by Dot
Vartan. The book is a visual as well as
culinary treat with illustrations by Shelley Reeves Smith. Rather than type out the recipe, I am reproducing it below. Enjoy this meager glimpse of a
delightful book, and the tasty soup as well.
I'd like to be able to lay claim to the recipe (my sole contribution was the bacon and chopped chives), but it is actually from the delightful book Is It Soup Yet? A Cookbook for Soup Lovers
by Dot
Vartan. The book is a visual as well as
culinary treat with illustrations by Shelley Reeves Smith. Rather than type out the recipe, I am reproducing it below. Enjoy this meager glimpse of a
delightful book, and the tasty soup as well. 
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