Brussels sprouts and cheddar soup

Name: Brussels sprouts and cheddar soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 500g Brussels sprouts, trimmed and cut in half (keep a few petals for serving); 1 large yellow onion, finely chopped; 3 cloves of garlic, finely chopped; olive oil; 1/2 teaspoon of Provence herb; 1/2 cup white wine; 170g of grated Perron 4 year old strong cheddar cheese (save some for serving); About 2 cups of vegetable broth; 1/4 cup of 15% country-style cream; Flesh from 1 duck leg, shredded, hot; Salt and freshly ground pepper

Preparation 25 min
Cooking 35 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
Preparation
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This Brussels sprouts and cheddar cheese soup is tangy, tasty and perfect as an appetizer. It’s different and so good on the palate!

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Ingrédients

500g Brussels sprouts, trimmed and cut in half (keep a few petals for serving)
1 large yellow onion, finely chopped
3 cloves of garlic, finely chopped
olive oil
1/2 teaspoon of Provence herb
1/2 cup white wine
170g of grated Perron 4 year old strong cheddar cheese (save some for serving)
About 2 cups of vegetable broth
1/4 cup of 15% country-style cream
Flesh from 1 duck leg, shredded, hot
Salt and freshly ground pepper

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Preparation

In a large saucepan over a double boiler, blanch the Brussels sprouts for 5 minutes. Drain the pan. Set aside.
In the same large saucepan over medium heat, add a drizzle of olive oil followed by the onion and garlic. Cook for 5 minutes, stirring, to soften.
Add Brussels sprouts, herbs de Provence followed by a drizzle of olive oil and salt and pepper. Cook for 5 minutes, stirring to caramelize. Season with
salt and pepper.
Deglaze with white wine and reduce to dryness.
Add cheese and cook for 2 to 3 minutes, stirring to melt.
Cover with vegetable stock, season with salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for about 12 to 15 minutes, stirring
occasionally. Remove from heat and purée.
Add the cream and mix. Taste and adjust seasoning if necessary. Add a little chicken broth to adjust consistency if desired.
Divide into bowls, garnish with duck confit, grated cheese and Brussels sprout petals!

Our sommeliers suggest

Chardonnay Campagnola Veneto i.g.t.

Veneto, Italy

The Chardonnay Campagnola Veneto, a fruity, lively white from Italy, cuts through the richness of the sharp cheddar, the cream and the duck confit with its freshness. There's already white wine in the soup, so the glass and the bowl recognize each other right away, and the fruit softens the bitterness of the Brussels sprouts. A glass for those nights when you want a steaming bowl. See the product

SCOTCH ALE AUX FIGUES

LE BOCKALE

Brussels sprouts have bitterness and cheddar has salt: the soup is bolder than it looks. A brown ale with figs, on cooked sugar and candied fruit, softens both of those edges at once. It's rich, so you sip it between spoonfuls rather than gulp it. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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