Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1 small onion, diced
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14 roasted garlic cloves, mashed and rough chopped, divided
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3 cups spinach or 3 cups broccoli
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1/2 teaspoon black pepper
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1/4 teaspoon nutmeg
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1 teaspoon dried parsley
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6 cups chicken broth or 6 cups vegetable broth
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hot pepper sauce
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salt
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1 cup cream or 1 cup milk
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fresh parsley
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butter
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1/4 cup grated carrot
Instructions
- In a large pot melt butter with the oil.
- Saute the onions, carrots and half the garlic for 4 minutes.
- Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
- Add the cream and remaining garlic.
- Blend the soup with an immersion blender or carefully in a blender.
- Pour into bowls top with a dab of butter and lots of fresh grated pepper.
- Garnish with fresh parsley.