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1
Base -- In a large pot, add the butter and melt on medium heat.
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2
Then add the onion, fennel, leek and garlic and saute 3-4 minutes.
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3
Add in the brussels sprouts and cook 1-2 minutes until well combined.
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4
Add in the flour and mix well and cook an additional minute or two.
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5
Liquid -- To the fennel and brussels sprouts, add the white wine to deglaze the pan stirring well and then slowly add in the broth.
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6
Add in the nutmeg, just a pinch, you can always add more.
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7
Also add the rosemary, salt and pepper, again -- go easy, you can always add more.
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8
Cook another 5 minutes.
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9
Puree -- I like to use my immersion blender right in the pot, but you can always transfer a few cups at a time and puree in a blender.
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10
I like a little texture so I don't puree it until it is completely smooth, but that decision is up to you.
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11
If you use a blender, return to the pot once pureed and add the cream, a little at a time until you get the consistency you like.
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12
Now - depending on how thick you like your soup, you can always add a little extra flour to the cream as you add it to the soup and it will thicken the soup as it comes back up to a boil.
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13
I don't like mine too thick.
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14
Go easy, you don't want it too thick, just a little at a time.
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15
Finish -- Make sure you bring to a low boil and then reduce and just simmer for a few minutes until ready to serve.
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16
Garnish and Serve -- I like a toasted baguette with a tomato topping or an olive tapenade, but even just some gooey melted cheese baguettes are great.
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17
And some chopped chives and squeeze the lemon over the soup for a fresh taste.
