Adapted from The Encyclopedia of World Cookery by Elizabeth Campbell

This traditional Belgian soup uses Brussels sprouts as the base. Do not use old Brussels sprouts for this soup, since the older the sprouts are, the more they are in flavor. Instead, use the freshest, youngest Brussels sprouts you can find. For added flavor, consider substituting bacon drippings for the butter. Get more vegetable soup recipes here.

Ingredients

2 lbs. Brussels sprouts
4 cups hot chicken stock
2 egg yolks
1 cup cream
2 tablespoons butter
1 tablespoon all purpose flour
Salt
Freshly ground pepper
Nutmeg

Remove any yellowed or browned leaves from the Brussels sprouts, cut the stems off, and cut an X on the bottom of each sprout.

Fill a pot with salted water and bring to a boil. Add the Brussels sprouts and cook 10 minutes. Drain.

In the same pan, toss the sprouts in the butter. Add the flour and toss until evenly coated. Little by little, add the hot stock. Cook until sprouts are tender when pierced with a fork.

Press the sprouts through a sieve. Discard the solids.

In a large pot, beat the egg yolks with the cream. A little at a time, add the sprout liquid. Season with salt, pepper, and nutmeg.

Place the pot back on the stove and reheat without boiling.