This creamy fall soup topped with golden gruyere cheese and crispy brussels sprouts will take the spotlight this Thanksgiving.
2 tablespoons butter (30 ml)
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 fresh sprigs tarragon
1 bay leaf
1 head broccoli, florets reserved
3 1/4 cups vegetable or chicken stock (810 ml)
1/3 cup basmati rice (80 ml)
1/2 cup 10 per cent cream (125 ml)
sea salt and freshly cracked black pepper
Pinch freshly grated nutmeg
CRISPY BRUSSEL SPROUTS
4 ounces grated Gruyere (120 gm)
6 thin slices baguette
6 Brussels Sprouts , finely sliced or in food processor
2-3 tablespoons. olive oil
In a large pot, heat the butter on medium and sauté onion, celery and carrots for three to four minutes, until just soft. Add the tarragon sprigs, bay leaf and sliced broccoli stems and stock. Bring to a boil on medium-high heat.
Add the basmati rice and reduce to low , cover and simmer for about 20 minutes or until broccoli stems are tender.
Remove lid add the broccoli florets and simmer uncovered for two minutes, just until broccoli is tender. Purée soup in a blender or with an immersion blender. Return back to heat and add cream and heat through. Adjust seasoning and add nutmeg.
Just before serving , top each slice of baguette with grated cheese and brown under broiler until golden and bubbling , about two to three minutes.
For crispy Brussels sprouts, warm olive oil in a large skillet over medium high heat.
Add thinly sliced sprouts and saute for about four to five minutes, stirring often until golden brown and crispy. Remove and set aside.
Serve into bowls topped with a cheese croute and crispy Brussels sprouts.