- 1 medium onion, chopped
- 1 medium potato, peeled and cubed
- 2 tablespoons butter or margarine
- 1 pound fresh Brussels sprouts, quartered
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder
- 1/8 teaspoon pepper
- 1 egg yolk
- 1/4 cup whipping cream
- Sour cream (optional)
- Paprika (optional)
- In a large saucepan, saute onion and potato in butter until onion is tender. Add Brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature. Puree in small batches in a blender or food processor; return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.