Une soupe pour ma nouvelle cocotte! – Velouté de choux de Bruxelles, pommes de terre et champignons

I have already made Brussels sprouts soup with cannelli beans a while ago, this is another version that is as good as the other one, just a little greener. I prefer Brussels sprouts in soups than as a side dish, I think their flavor gets smoother and more subtle. It has a velvety and creamy texture, with a nutty flavor from the mushrooms but very delicate. The weather forecast predicted a rainy week and season as a matter of fact and I am getting ready for some winter dishes and brussel sprouts being a winter vegetable, will be occasionally on my table this winter.

I know many people are not fond of Brussels sprouts, but I think it’s good to try new ways to prepare things. I like them, I am not crazy for them like I would be for artichokes but I like to make velouté with those cute little round balls.

I got a new cocotte Le Creuset (I think in the US it’s called Dutch oven), I had an old one that was too small. That’s wonderful to cook anything such as stews, sauces, soups, and I cooked the soup to celebrate its first use. I think every one who cooks has a cast-iron cocotte. It is indispensable in cooking. The advantages of enamel cast-iron pots is that they diffuse the heat evenly and are perfect for slow cooking, braising, roasting, etc…

Le Creuset line tends to be a little on the expensive side in the US, it’s not that cheap in France either but still cheaper than here, in my opinion, it’s worth it since those pots last a lifetime.

Ingredients for 4-5

  • 1 lb Brussels sprouts, cut in halves
  • 4 potatoes, peeled and diced
  • 1 cup cremini mushrooms, roughly cut
  • 1 onion, chopped
  • 1 thyme leave
  • 1 tbs olive oil
  • 4 tbs crème fraîche
  • 4 slices prosciutto (optional)
  • 1 vegetable bouillon cube
  • salt and pepper


Wash the sprouts, cut the extra stem and remove the hard leaves from the outside.

In a large pot, heat olive oil, add onion and brown them. Add thyme and stir for another 5 minutes.

Add Brussels sprouts, potatoes and stir again to coat the vegetables with olive oil and onions. Add bouillon and water. For water quantity, I cover the vegetables with about 1 cm water showing above level of vegetables. That is the perfect quantity I use when making velouté. Adjust with salt and pepper.

Cook until all the vegetables are cooked. When cooked remove thyme branch, and blend using a blender or a mixer.

Serve with a small spoon of creme fraîche and a slice of grilled prosciutto.