Verrines of Brussels Sprout Velouté (Creamy Brussels Sprouts Soup) Yum Verrines of Brussels Sprout Velouté (Creamy Brussels Sprouts Soup) Print recipe Print with main photo Print text only Serves 8 to 10 small verrines (glasses) Prep time 10 minutes Cook time 20 minutes Total time 30 minutes Allergy Milk Dietary Vegetarian Meal type Appetizer, Snack, Soup, Starter Misc Gourmet, Serve Hot Occasion Casual Party, Christmas, Formal Party, Thanksgiving Region French By author Karen Burns-Booth These elegant little Verrines of Brussels Sprout Velouté are fabulous as part of any festive canapé buffet table. Ingredients 50g butter, salted butter is best 2 medium potatoes, peeled and cut into small dice 1 large onion, peeled and diced finely 450g cooked Brussels sprouts, cut in half 450mls vegetable or chicken stock 150mls single cream salt and pepper to taste Note These elegant little Verrines of Brussels Sprout Velouté are fabulous as part of any festive canapé buffet table. Can be made with freshly cooked sprouts or leftovers. Directions Step 1 Melt the butter in a large pan and add the potatoes and onions - fry them over a gentle heat until they are cooked and soft. Season to taste with salt and pepper. Step 2 Add the sprouts, and cook them for about 2 to 3 minutes with the potatoes and onions before adding the stock. Cover the saucepan and simmer very gently for about 5 minutes. Step 3 Allow to cool for 5 to 10 minutes and then liquidise the mixture with a handheld stick blender or in a food processor. Step 4 Add the cream to the liquidised soup and reheat gently without boiling until the soup is hot. Step 5 Place a teaspoon in each small water glass and pour or ladle the soup into the glasses. Step 6 Serve immediately on the buffet table as a canapé verrine with fingers of toast.