|Main Course Salads|
|by John Wincek|
Salads were once reviled as "rabbit food" and inconceivable as the focal point of a meal.
1 - 10 of 102 for brussel sprout soup
For the stock, ... water. Peel the brussel sprouts and thinly slice ... salt. Allow the soup to cool slightly ... Stir the cream and nutmeg into the soup.
Combine brussel sprouts in blender with ... Blend until pureed. Add chicken stock and blend thoroughly. Heat in saucepan. Do not boil. Serve hot. 6 servings.
Melt butter in ... tender. Add flour. Salt and pepper to taste. Gradually add chicken broth and milk. Add chopped Brussels sprouts. Cook for 35 minutes.
Preheat the oil ... boil, add the sprouts, a pinch ... minutes. Pass the soup through a strainer, ... little light cream in the soup before serving. Serves 4.
Cook until tender (about 8 minutes) and drain. Place in casserole dish. Mix together: Pour over vegetables and sprinkle with: Bake at 350 degrees for ...
Slip rice and brussel sprouts into boiling water. ... brussel sprouts. Combine soup with milk, pour ... with cheese. Bake at 350 degrees for 30-35 minutes.
Cook all vegetables ... and blend condensed soup and cheese. Pour ... carefully mix. Bake at 375 degrees for 30 minutes. Top with onion rings last 5 minutes.
Prepare frozen vegetables ... one pot). Combine soup and cheese spread; ... Remove and sprinkle onion rings over casserole and return to oven for 10 minutes.
Empty can of soup in large casserole ... 375 degrees for 45 minutes. Then sprinkle crushed potato chips on top and bake, uncovered for 15 minutes longer.
Cook brussel sprouts as directed on ... with cheese. Mix soup with water and ... degrees until golden brown or until sprouts are tender - about 20-30 minutes.
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