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Farm Kitchen:  Anybody tried....  |
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CherryPie
True Blue Farmgirl
935 Posts
Kimberly Ann
Puyallup
WA
USA
935 Posts |
 Posted - Dec 29 2009 : 12:58:33 PM
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I'm making a ham and veggie soup and I want to use up some brussell sprouts. Anyone tried them in a veggie soup? How do you use them - pre-cooked or raw?
Kimberly Ann
Farmgirl Sister #225
Crochet Geek, Newbie Fiddler, Would-be Farmer, Backyard Chicken Rancher, Soon to Be Podcaster
http://beesinourbonnetsintheburbs.blogspot.com/
Podcasts at http://thefannyfarm.blogspot.com/ |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Dec 29 2009 : 3:11:45 PM
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I have never had them in soup. But I LOVE them! When I was little my mom made me eat one and I hated it and could still taste that nasty taste to this day. But a few years ago I grew a whole row and I was hooked. There is nothing better than fresh off the plant brussel sprouts. I have sauteed them, roasted them, boiled them and steamed them. But that's about all. I bet they would be good in soup if they are fresh. Not so much the frozen ones. Seems like they would just turn to mush. Also if you do put them in soup, add them about the last 10-15 minutes so they won't be mushy.
Good luck. Kris
Happiness is simple. |
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1badmamawolf
True Blue Farmgirl
2199 Posts
Teresa
"Bent Fence Farms"
Ca
USA
2199 Posts |
Posted - Dec 29 2009 : 5:21:54 PM
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Raw, they cook so quickly, you need to wait til the last 15 min.s maybe before you put them in or they will turn to mush, and there's nothing worse than overcooked and mushy veggys, lol.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
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Rivergirl_2007
True Blue Farmgirl
332 Posts
Shirley
Karnak
IL
USA
332 Posts |
Posted - Jan 02 2010 : 12:27:29 PM
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| I make a vegetable beef soup every Christmas Eve (as well as other times during the winter) and I use cabbage as the last vegetable to go it. I see no reason brussel sprouts would not work. Just add them last. Here's another vegetable soup secret: about 10 minutes before removing the pot from the heat, add a teaball full of pickling spices. DO NOT leave it in the pot more than 5-10 minutes, but it will draw out the flavors of the vegetables and no one will guess your secret ingredient. |
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Farm Kitchen: Anybody tried.... |
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Anybody tried....
