It's hard to make a Happy Birthday treat when the celebratory person is on a rigid diet. Yes, there are some sugar free and low fat options, but I chose a different route. My husband's love for brussels sprouts is almost an obsession. If offered a choice between any dessert or a big bowl of steamed brussels sprouts, he would gladly choose the latter. So, when I saw this soup recipe in Sunset magazine, I knew this would be perfect for him. It also contains sundried tomato turkey sausage, potatoes, and caraway seeds. And that's pretty much it. The soup had a slightly sweet flavor, from the caraway seeds and the brussels spouts. This certainly isn't a soup for people who hate these little cabbages, (as I like to think of them), but it was a huge hit with my husband.
Serves 4, or one brussels sprout obsesssed person
1 lb. brussels sprouts
1 Tablespoon olive oil
1/2 pound thinly sliced sausage (I used sundried turkey tomato, but you can substitute another type, such as andouille.)
3 medium red potatoes
1/2 teaspoon whole caraway seeds
1 bay leaf
4 cups low-fat chicken stock
salt and pepper to taste.
Clean the brussels sprouts by cutting off the bottom end and discarding any loose leaves. Cut each sprout in half and set aside. Heat the oil in a heavy large pot, and cook the sausage until slightly browned, about 6-8 minutes. Add the bay leaf and caraway seeds about one minutes before the sausage are done, and stir for a bout 1 minutes, until they smell fragrant.
Peel the potatoes, if you want, and cut them into 1 inch chunks and add them to the pot with the sausage. Add the stocl and brinl to a boil, then lower the the heat to a low simmer and cook until the potatoes and sprouts are done. Do not over cook! Mine were done in 10 minutes. Remove from heat and season with salt and pepper. Serve with toasted rustic country style bread.