Brussels Sprout Chowder
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | oz | Pancetta ,fine minced |
| 1.00 | cup | Onions, white chopped |
| 0.50 | cup | Carrots chopped |
| 1.00 | cup | Potatoes- Idaho cubed |
| 1.00 | lb | Brussel sprouts quartered |
| 1.00 | tbsp | Thyme fresh, chopped |
| 1.00 | qt | Knorr Ultimate Vegetable vegetarian Base, prepared |
| 2.00 | qt | LeGout Cream Soup Base, prepared |
| Kosher salt and cracked pepper to season |
Preparation
1) In a sauce pan, render pancetta/bacon until fairly crisp. Saute the onions and carrots until tender. Add the potatoes, brussel sprout and the prepared vegetable base. Simmer until the potatoes are tender.
3) Fold in the prepared cream soup base. Simmer for 15 minutes, adjust seasonings and consistency
Yield:
2 qts.
Note: can use frozen Brussel Sprouts. Add at the last end of the soup, so as not to overcook.
Bacon can be used in place of pancetta.
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