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
- 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
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.