Brussels sprouts and cheddar soup

Name: Brussels sprouts and cheddar soup
Prep time: 25 min
Cook time: 35 min
Yield: 4 à 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 à 6
Freezing Absolutely

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

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!

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Our sommeliers suggest

Domaine Eric Chevalier Chardonnay Les 3 bois 2020

Centre-Ouest, France

This spontaneously fermented Chardonnay shows its green apple and white flower aromas, a touch of saltiness and a moderate alcohol percentage. Attention, high drinkability index! See the product

SCOTCH ALE AUX FIGUES

LE BOCKALE

Notes of candied fruit, maple and baked sugar. Think of it as the cousin of a port wine, but without the roundness. You can enjoy your soup like you would a fondue: slowly, enjoying every bite. 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!