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Want to do something creative with Brussels sprouts this holiday season? Try this show-stopping soup starter!


Total time

0 minutes




  • 3 tablespoons butter (divided)
  • 1 tablespoon olive oil ((divided))
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (chopped)
  • 1½ pounds Brussels Sprouts (reserve 4 sprouts for garnish)
  • 4 cups chicken broth
  • ⅓ cup ricotta cheese, whole or part-skim
  • salt and freshly ground black pepper (to taste)
  • almonds
  • 1 tablespoon butter
  • ¼ cup sliced almonds
  • 1 tablespoon turbinado sugar


  1. SOUP
  2. Heat 2 tablespoons butter and oil over medium-high heat in a large saucepan. Add the onion, reduce heat to medium and cook 6 to 8 minutes or until onion is softened, being careful not to brown it.
  3. Add the garlic and all but 4 of the Brussels sprouts. Stir to coat with the fat. Add the broth, bring to a boil, reduce heat to low and simmer 20 to 25 minutes or until Brussels sprouts are very tender.
  4. Add the ricotta cheese and puree until smooth. Season to taste with salt and black pepper. Keep warm.
  5. Thinly slice the remaining Brussels sprouts.
  6. In a small skillet, heat the remaining 1 tablespoon butter. Add the sliced Brussels sprouts and cook 2 to 3 minutes or until tender, being careful not to brown them. Season with salt and black pepper.
  8. Heat the butter in a small non-stick skillet over medium-low heat. Add the almonds and the sugar and cook, stirring often until the almonds being to brown slightly. (They can burn very quickly!)
  9. Transfer to a paper-towel lined plate, spread out slightly (it's okay if they're touching) and let cool.
  10. Serve soup topped with some of the cooked sliced Brussels sprouts and some of the almonds.
  11. View the recipe instructions at From a Chef's Kitchen

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