Ingredients
- 1 pound brussel sprouts, trimmed and halved, outer leaves set aside
- 1 1/2 cup leek, cleaned, sliced, white and light green parts only
- 2 stalk celery, cleaned and diced
- 2 clove garlic
- 1 clove large baking potato, peeled and diced
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 cup chicken stock (or vegetable stock for vegetarian)
- 1/4 cup crème fraiche (or sour cream)
- 1/4 cup chopped chives
- 5 cup or 6 shallots (leeks can be substituted)
Preparation
Baking Directions:
In a pot of boiling salted water, blanch trimmed brussels sprouts until tender, but still bright green.
Transfer brussels sprouts to ice bath to shock.
Drain.
In a heavy stockpot, over medium heat, sauté leeks and celery in olive oil and butter until tender, about 3 minutes.
Add garlic and cook for 1 minute.
Add chicken stock and potato.
Cover and simmer until tender, 20 to 30 minutes.
Add brussels sprouts, cook until heated through.
Puree in food processor or blender until smooth.
Return to pot.
Heat through.
Season with salt and pepper.
Finish with crème fraiche.
Garnish with chopped chives and crispy leeks or shallots.
For the garnishIn a heavy-bottomed saucepan over medium heat, heat 2 inches of vegetable oil to 360 degrees.
Dredge shallots in enough flour to coat.
Place shallots in dry strainer and shake out excess flour.
Cook shallots about two minutes or golden brown.
Transfer shallots with slotted spoon to paper towel-lined sheet tray and sprinkle with sea salt.
