Trop chou!! – Brussel sprouts velouté with cannelli beans and thyme
Trop chou!! – Velouté de choux de Bruxelles aux cocos et thym
Brussels sprouts are round, small and cute, and many people find them heavy to digest due to their high content in sulfur. They tend to have a strong flavor, but I think that’s what makes them particular. They are from the cabbage family which is one of the oldest vegetable in Europe.
Lately, I have been in the soupy mood not that it has been particularly cold or wintery but I have had cravings for some hearty soups filled with vegetables and flavor. I had some Brussel sprouts in the refrigerator not knowing what exactly to do with them. I decided to experiment a brussel sprout soup mixed with another vegetable. I thought it could be either way, delicious or very bad. I was quite skeptical and I had a plan B in case I had to throw it away…then I tried it…amazing…This soup is absolutely delicious, and not the least, and from now on, one of my favorite soups.
The flavor of Brussel sprout is smoothed by the cannelli beans and the texture is so velvety that it feels like a caress in your palate. I mixed half of the soup, the other half was left in chunks and mixed with the puree, which gave a wonderful texture to the soup.
Sometimes it’s better to cook with an open mind and not anticipate how a dish will turn out. Not everything that looks good tastes good and vice versa. You have to try this soup and let me know how you liked it.
Ingredients for 4
- 1 lb of brussel sprouts
- 1/2 lb dried cannelli beans
- 1 small onion or (1/2 large), chopped
- 2 branches thyme
- 2 cups vegetable broth (or more to cover the vegetables by 1 1/2 inches)
- 1 tbs olive oil
- salt and pepper
Soak beans in cold water overnight or for the whole day if you leave in the morning to go to work. They will be ready for the evening. Drain and rince.
In a large pot, brown onions in olive oil. Wash Brussel sprouts and cut in 4 pieces each or 2 depending on the size of the sprout. Add to the onions, add beans, thyme, broth, salt and pepper, and cook until all the vegetables are cooked. Take half of the soup and set aside. Blend the other half, then mix with the “chunky” soup. Drizzle with olive oil, and grind fresh pepper on top.
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