Hearty Brussels Sprout Soup

I'm guessing you probably wouldn't put brussels sprouts in a soup. In fact, I was never a big fan of brussels sprouts until I realized that they didn't need to be boiled to death and doused in vinegar (the way my mom served them). All they needed was to be made correctly and served with bacon. Because bacon makes everything taste better. Including brussels sprouts. Bacon is the gateway drug for vegans and vegetarians.

So, here we have a hearty brussels sprout soup. I had leftover chicken and potatoes to use up, but you can make this with raw chicken and potatoes. It will just need some extra cooking time.

Hearty Brussels Sprout Soup
Serves 6

• 2 slices peppered bacon, cut into small pieces
• 1 tablespoon olive oil
• 2-3 shallots, chopped small
• 3 cloves garlic, minced
• About 3 cups brussels sprouts, cut in half
• 3 potatoes (either previously roasted or raw potatoes), cut into medium size chunks
• 1-2 cups cooked chicken (or raw chicken), cut into medium size pieces
• 5-6 cups chicken stock (really depends on how much liquid you want)
• 1/2 cup cream
• salt and pepper to taste

In a stock pot or Dutch oven, heat the olive oil over medium heat. Add the bacon and render down until crispy. Remove bacon from the pan. Set bacon aside.

Add the shallots and garlic to the hot oil. Saute for 2-3 minutes. Add the brussels sprouts. Saute for 4-5 minutes. Season lightly with salt and pepper. Add the potatoes, chicken, and stock. Reduce heat to medium low and cook the soup until the potatoes are fork tender (for raw potatoes, about 15 minutes). Stir in the cream. Adjust seasonings with salt and pepper.

Serve topped with the bacon bits.

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