YIELD 4–6 servings
PREP TIME 10 minutes
COOK TIME 30 minutes
2 slices peppered bacon
1 pound brussels sprouts, trimmed and halved
1 shallot, minced
3 garlic cloves, minced
1 teaspoon red pepper flakes
Salt and pepper to taste
4 cups low-sodium vegetable stock
1 cup fat-free half-and-half
1. In a stockpot over medium, cook the bacon until crispy, about 10 minutes. Set aside the bacon on paper towels to drain, reserving the bacon grease in the pot.
2. Sear the Brussels sprouts, shallots and garlic in the bacon grease for about 5–7 minutes. Season with the pepper flakes, salt and pepper. Set aside several sprouts for garnish.
3. Add the stock and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove the pot from the heat and stir in the half-and-half. Puree with an immersion blender.
4. Ladle the soup into bowls. Serve garnished with the reserved Brussels sprouts and crumbled bacon.
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