Cream of Brussels Sprouts Soup

== Description ==
A nice creamy sprout soup straight from Brussels. Requires average cooking skills and the result will make up for any bother you might have making it !
== Ingredients ==
* ¾ pound small Brussels sprouts
* salt to taste
* 3 tablespoons unsalted butter
* 1 leek, white and light green parts only, rinsed well and thinly sliced, or 1 medium onion, thinly sliced
* 1 rib celery sliced
* freshly ground white pepper to taste
* pinch of freshly grated nutmeg
* 1 large baking potato, peeled and cubed
* 8 cups beef broth, preferably homemade
* 3 cups water
* 1 cup milk
* ½ cup heavy (or whipping) cream
* 2 large egg yolks
== Directions ==
# Prepare the Brussels sprouts: remove any damaged outer leaves and trim the base.
# Remove 6 sprouts and cook them in plenty of boiling salted water for 10 minutes.
# Plunge the sprouts into cold water to stop them from cooking, drain, and reserve for garnish.
# Melt the butter in a large soup pot over medium heat.
# Add the remaining sprouts, the leek, and celery; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes.
# Season with salt, pepper, and nutmeg.
# Add the potato and pour in the stock, water, and milk.
# Simmer the soup, uncovered, until the Brussels sprouts are very tender, about 45 minutes.
# Let the soup cool slightly and puree in batches in a blender or food processor.
# Return the puree to the soup pot and bring to a quick boil.
# Remove from the heat.
# In a small bowl, mix together the cream and egg yolks.
# Mix in a ladleful of the hot soup and stir the egg mixture into the soup.
# Taste and adjust the seasoning.
# If the soup seems too thick, add a little more milk.
# Quarter the reserved Brussels sprouts lengthwise and reheat them gently in the soup.
# Do not let the soup boil or it will curdle.
Category:Beef stock and broth Recipes
Category:Belgian Soups
Category:Brussels sprout Recipes
Category:Egg yolk Recipes
Category:Leek Recipes
Category:Potato Recipes