Classic Creamed Brussels Sprouts
1 lb. Brussels sprouts, trimmed, an X cut
11/2 C. milk
1 T. butter
1/3 C. heavy or whipping cream
Salt and pepper
Cook sprouts in boiling salted water for 10 min., drain. In medium saucepan slowly heat milk to boiling, do not scorch. Stir in sprouts, simmer, uncovered over medium-low heat until almost all milk has evaporated, about 30 min. Add butter and cream to sprout. Continue to cook until warmed, 4 to 5 min., add salt and pepper to taste. Serves 4 to 6.
Sprout and Fennel Chowder
10 oz. Brussesl sprouts, sliced lengthwise
1 small fennel bulb, chopped, 2 C.
4 T. butter
1 medium onion, chopped
1 small clove garlic, minced
1 t. anise seed, crushed
3 C. chicken broth
4 to 6 slices toasted French bread
4 to 6 t. Parmesan cheese
Salt and pepper
Melt butter in large saucepan over medium-low heat. Add onion, cook 2 min. stir in garlic, sauté to golden, 4 to 5 min., add sprouts, fennel, anise seed, cook, covered, 15 min. Add chicken broth, heat to boiling, reduce to simmer, covered, 30 min. To serve preheat broiler, ladle soup individual heatproof serving bowls. Float a piece of toast in each bowl. Sprinkle each toast with 1 t. cheese and heat under broiler until golden. Serves 4 to 6.
