After my husband Lulu got sick (a nasty cold, then bronchitis), I got sick too. Now both of us are well again, but the rest of the family, not so much. They all spent the weekend in bed with watery eyes and a tissue box by their side. It was not a happy sight.
I find a nice hot bowl of soup to be one of the few comforts when I’m not feeling well, so I made a big pot with with Japanese white sweet potatoes, Brussels sprouts and leftover chicken and flavored it with ginger, onions and turmeric. It got me thinking that this soup would be perfect as a starter on Thanksgiving, or the day after using Thanksgiving leftover yams, Brussels sprouts and turkey. Enjoy!
1. Info for Sweet Potato and Brussels Sprout Soup Recipe
- Cook Time: 10 mins
- Total Time: 30 mins
- Servings: 6
- Calories: 177kcal
2. Ingredients for Sweet Potato and Brussels Sprout Soup Recipe
- 1 large Japanese white potato, peeled and diced
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons freshly grated ginger
- 1 yellow onion
- 6 cups chicken broth
- 2 leftover baked chicken breasts, diced
- ¼ teaspoon turmeric, freshly grated
- 2 teaspoons kosher salt, as needed
- ½ teaspoon black pepper, freshly ground
- ¼ cup heavy cream
3. Directions:
- Trim the ends of the Brussels sprouts. Gather approximately ¼ cup loose leaves and set aside. Cut the rest in quarters. Place them in a small pot and cover with just enough cold water to barely cover the vegetables. Bring to a full boil, then lower the heat to medium-high. Cook for 15 minutes. Drain the Brussels sprouts and coarsely chop them.
- In a pot, heat the oil. Add the onions and cook for about 5-8 minutes until slightly golden. Transfer to a plate, leaving as much oil as possible in the pot. Heat the oil one more time and fry the reserved Brussels sprout leaves until browned and crispy. Transfer to a plate and set aside.
- In the same pot, add the ginger, turmeric, chicken and sweet potatoes. Sauté for 5 minutes; add the boiled Brussels sprouts and golden onions; cover with chicken broth. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook for 40-45 minutes. Check the doneness of the potatoes. Let cool a little and transfer to a blender. Add more water for a smoother flow (I added 2 cups). Blend until smooth.
- Return the soup to the pot. Add more water to thin it further if necessary (I didn’t) and cook for another 15-20 minutes. Adjust seasoning with salt and pepper. When you’re ready to serve, finish with the cream and stir well. Once it’s combined, ladle the soup into individual bowls.
- Decorate with fried Brussels sprout leaves and serve warm with toasted bread.
- Bon appétit!
