Brussels sprout soup Recipe

Here’s a surprising and easy to make home-made soup. With its unique flavour you’ll be sprouting for more! Its singularity comes from a pear added to the recipe which goes perfectly well with the Brussels sprouts. This autumn soup is well worth canning for a delicate soup or for a more filling dish with a few additions.




45 min
Heat treatment time

Brussels sprout soup

Ingredients list

1.2 kg Brussels sprouts

1 large pear

1 cube chicken stock

Salt and pepper

Number of servings

6 person

Jar suggestion

All products


  1. Pour the water into a large pan and add the chicken stock cube. Bring to the boil.
  2. Meanwhile, remove the base of the sprouts, wash them in cold water and cut them in half. Peel the pear, remove the core and cut into large cubes.
  3. Add the sprouts and pear to the stock, cover and leave to gently simmer 20 minutes.
  4. Blend the preparation to obtain a smooth soup. Season with salt and pepper.
  5. Fill your Le Parfait Super jars up to 2cm from the rim, close then carry out the heat treatment at 100°C for 2 hours.
  6. When ready to serve, when the soup is hot, add a few fried lardons, cheese and croutons.

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