I made my first version of this soup a couple of years ago and it has remained one of the most popular dishes I have ever made. Since that first version I have continued to tweak and adjust the recipe not because I feel like it needs constant tweaking, but because the recipe can easily be altered using whatever you have on hand.
Below is the latest version I put together on a recent chilly Tuesday night.
I added one of my favorite spices that you may not have heard of, berbere spice. This is an Ethiopian spice using a combination which includes paprika, red pepper, ginger, coriander and cinnamon among others. It has a deep earthy, smoky quality and adds a terrific rich red color. You can purchase it online at My Spice Sage.
In a pinch go ahead and substitute smoked paprika and a dash of cinnamon.
Brussels Sprouts Soup – the latest version!
4 cups gluten free chicken broth
2-3 medium golden potatoes, diced
15-20 Brussels sprouts, quartered
3 pieces uncured bacon or pancetta, diced
1 clove garlic, chopped
2 bay leaves
2 heaping teas Berbere spice
red pepper flakes to taste
salt to taste
Heat large dutch oven over med-high heat. Add bacon and cook until crisp.
Add garlic, spices and potatoes. Toss to coat potatoes with spices, cook for a couple of minutes.
Add broth, Brussels sprouts and bay leaves, stir. Partially cover and simmer for 30 minutes until potatoes and Brussels sprouts are tender.