Creamy Roasted Brussels Sprouts Soup

Instructions

1. 1

   Preheat oven to 400°F. Toss the Brussels sprouts with a drizzle of olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and caramelized.

2. 2

   In a large saucepan, sauté the onion and potato in butter over medium heat until the onion is tender, about 5 minutes.

3. 3

   Add the roasted Brussels sprouts, chicken broth, salt, curry powder, and black pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until the vegetables are very tender.

4. 4

   Working in batches, transfer the soup to a blender and blend until smooth. Return the blended soup to the saucepan.

5. 5

   In a small bowl, whisk together the egg yolk and heavy cream. Slowly stir the egg yolk mixture into the soup and cook, stirring constantly, for 4-5 minutes over medium heat, until slightly thickened (do not boil).

6. 6

   Serve the soup warm, garnished with a dollop of sour cream and a sprinkle of paprika, if desired.