“Queen Victoria’s beloved consort, Prince Albert, loved Brussels sprouts. Some say this soup was developed for him, others say it was named for Queen Victoria’s oldest son. Either way, the inhabitants of Downton Abbey could honor the royal family – and impress their own esteemed guests – by offering this soup as an option during the soup course.’ – The Unofficial Downton Abbey Cookbook
Calories 490 kcal
6 tablespoons unsalted butter 1 ½ pounds Brussels sprouts , trimmed, chopped and blanched in boiling water for 2 minutes 1 large yellow onion , chopped 2 medium potatoes , peeled and diced 4 tablespoons flour (regular or gluten free) 1 tablespoon white sugar 1 ½ cups heavy cream 1 ½ cups whole milk 4 cups vegetable stock ½ cup sherry
In a medium-large pot, melt butter over medium-low heat. Add the chopped Brussels sprouts, onion and potatoes, then cover the pot and let sweat for 15 minutes. The vegetables should not color (brown) but should soften. Stir in flour and sugar, and allow them to soften. In a small pot, mix together cream and milk. Bring to a boil, then allow to cool slightly. Add milk mixture to soup, followed by vegetable stock and sherry.
Bring soup to a boil, then reduce heat to low and let simmer, partially covered, for 25-30 minutes or until the vegetables are incredibly tender.
Remove the soup and puree it in small batches with an immersion blender or food processor.
Serve the soup in a classic ‘no-handled’ cream cup with saucer.
*I found the soup batch to be ample and would serve more than 4 in my humble opinion.
Recipe excerpted with permission from The Unofficial Downton Abbey Cookbook (F+W Media) Serving: 4 g | Calories: 490 kcal | Carbohydrates: 33 g | Protein: 9 g | Fat: 35 g | Saturated Fat: 22 g | Cholesterol: 117 mg | Sodium: 714 mg | Potassium: 900 mg | Fiber: 6 g | Sugar: 9 g | Vitamin A: 2510 IU | Vitamin C: 106.2 mg | Calcium: 186 mg | Iron: 4.2 mg