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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Saxe-Coburg Soup Recipe

5 stars - based on 1 vote
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This recipe for Saxe-Coburg Soup is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 ounce Unsalted Butter
1 medium Yellow Onion, finely chopped
2 medium Potatoes, peeled and diced
4 cups Low Sodium Chicken Broth
1 tablespoon Granulated Sugar
1 pound Brussels Sprouts, trimmed and halved
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 1/2 cups Light Cream
2 ounces Cooked Ham
1/2 cup Sherry
Directions:
Directions:

To a large saucepan, add the butter over medium heat.
Add the onion and sauté until softened.
Add the potatoes, stock, sugar, Brussels sprouts, salt and pepper.
Bring to a boil and simmer for 15 minutes until the sprouts are tender.
Use an immersion blender, add to a blender or food processor to blend smooth.
Return to the pan and stir in the cream, ham, sherry and taste for seasoning, add more salt if needed.
Serve warm.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This soup is glorious!

 

 

 

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