Ingredients
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2 lbs Brussels sprouts, washed and trimmed and cut in half (or 2 lbs frozen brussels sprouts, thawed and cut in half)
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2 tablespoons butter
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1 small onion, chopped
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2 tablespoons flour
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1/4 teaspoon dried marjoram, crushed
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1/4 teaspoon pepper
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1/8 teaspoon nutmeg
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3 cups vegetable broth (or chicken broth)
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1 cup half-and-half
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2 tablespoons dry white wine
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salt, if needed, to taste
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1 egg
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1 medium carrot, peeled and chopped
Instructions
- In large saucepan over medium-high heat, melt butter; add onion and carrot slices and cook and stir until just tender, about 3 to 5 minutes. Stir in flour and seasonings.
- Add chicken broth and cook and stir as you bring mixture to a boil. Stir in halved Brussels sprouts; reduce heat. Cover and simmer until Brussels sprouts are just tender, about 7 minutes (may be shorter if using frozen thawed sprouts).
- In a small bowl, beat together egg, milk and wine and stir into soup. Heat until soup returns to a boil.
- Serve.