Betty's Brussels Sprouts Soup

A simple recipe submitted for publication in the 1976 edition of "River Road Recipies II" by Mrs. Roosevelt LeBlanc, Chef at the Bocage Racquet Club in Baton Rouge, LA
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Servings 12

Ingredients
  

  • 1/2 cup butter
  • 1/2 cup flour
  • salt and pepper to taste
  • 1 1/2 cups  chopped celery
  • 1 cup chopped onion
  • 1 quart  chicken broth
  • 5 cups whole milk
  • 2 1/2 pounds Brussels sprouts, cut in half

Instructions
 

  • Melt butter in saucepan.
  • Stir in flour, salt and pepper.
  • Stir until smooth and set over low heat.
  • Sauté celery and onion.
  • Gradually add chicken broth and milk.
  • Add Brussels sprouts.
  • Cook 35 minutes.