Hearty leek and sprout soup
The method for this rustic winter soup is anything but typical: the sprouts are first roasted in the oven, before being mixed with the leeks (pre-cooked with onions) and simmered in chicken stock.
Served with morsels of crispy ham, the full-on flavour is sure to hit the mark.
Served with morsels of crispy ham, the full-on flavour is sure to hit the mark.
40 K 3.2/5 (6 reviews)
1 hour 30 min.
Easy
18 people
10 IngredientsLast modified on: January 17th 2021
12 slices smoked ham
2 kgs 400 g Brussels sprouts
15 tablespoons 
3 
6 
150 g 
3 litres chicken stock
6 tablespoons 
Times for this recipe
Preparation: 35 min.
Cooking: 55 min.
All in all: 1 hour 30 min.
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Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 390°F (200°C).
Arrange 12 slices smoked ham on a sheet of cooking parchment laid on a baking sheet.
Arrange 12 slices smoked ham on a sheet of cooking parchment laid on a baking sheet.
Stage 2 - 10 min.
Cook for 5 to 10 minutes until the slices are well browned and crisp when cooled.
Set aside, leaving the oven on.
Set aside, leaving the oven on.
Stage 3 - 15 min.
Peel 2 kgs 400 g Brussels sprouts and cut in half lengthways (tip: start this while the ham is cooking).
Stage 4 - 2 min.
Stage 5 - 1 min.
Take the ham off the baking sheet and spread out the sprouts on it (let's reuse as much as we can).
Stage 6 - 30 min.
Stage 8 - 2 min.
Melt 150 g butter in a large pan. When good and hot, add the chopped onion.
Salt, pepper, mix and cook for 1 or 2 minutes.
Salt, pepper, mix and cook for 1 or 2 minutes.
Stage 9 - 2 min.
Add the leeks and cook for 2 or 3 minutes, stirring frequently.
Stage 10 - 1 min.
Add the sprouts, mix again and add 3 litres chicken stock.
Stage 11 - 10 min.
Bring to the boil, then turn down the heat and leave to simmer for 10 minutes.
Stage 12 - 3 min.
Take off the heat, add 6 tablespoons cream and blend thoroughly.
Stage 13
Serve piping hot in bowls, garnished with morsels of crispy ham.
Remarks
The sprouts can be cooked in advance, even the day before.
The quantities of vegetables are for guidance, so do adapt these to suit your own taste.
The quantities of vegetables are for guidance, so do adapt these to suit your own taste.
Keeping: Several days in the fridge in a sealed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 320 RDI=30 % | 520 RDI=80 % | 6,730 RDI=340 % | 28,170 RDI: 340 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 6 RDI=1 % | 90 RDI=4 % | 360 RDI: 4 % |
| Per person | 10 RDI=4 % | 20 RDI=2 % | 30 RDI=4 % | 370 RDI=20 % | 1,570 RDI: 20 % |
How much will it cost?
- For 18 people : 22.90 €
- Per person : 1.30 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken stock
Like these other recipes: Risotto-style celeriac, Turmeric risotto, Soup Cornouaillaise, Boulangère potatoes, Mussels with arroz negro, ... See them all 5
Brussels sprouts
Like these other recipes: Country vegetable soup, Veal Chop With Assortment of Vegetables, Quartet of brassicas with cream , Brussels sprouts with thyme cream, Oven-roasted Sprouts, ... See them all 17
Butter
Like these other recipes: Panettone, Mornay onion tart, Yeast-based flaky dough (for croissants), Apple and whisky crumble, Sautéed oyster mushrooms, ... See them all 476
Olive oil
Like these other recipes: Polenta parmentier, Baked potatoes with poached egg and tuna sauce , Late Winter Soup with Fresh Spinach, Breton leek and mushroom tart, Sorrel and potato quiche, ... See them all 532
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