Brussels sprouts and cheddar soup

  • Preparation 25 min
  • Cooking 35 min
  • Servings 4 à 6
  • Freezing Absolutely

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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!