Saxe-Coburg Soup Recipe
Janette Fuschi | Culinary GingerSaxe-Coburg soup is a thick and creamy soup that is ideal for winter. Filled with hearty vegetables and ham, it’s easy to make and have on hand for cold nights.
Saxe-Coburg is a thick and creamy soup made with Brussels sprouts, potatoes, ham and onion. It is a wonderful, seasonal soup that is perfect for using holiday leftovers and to warm you up when coming in out of the cold.
Originating from the 1800’s, this soup is named in honor of Prince Albert (His Serene Highness Prince Albert of Saxe-Coburg-Saalfeld, Duke of Saxony) who was the husband and consort (reigning monarch) of Queen Victoria. This soup was invented and named in his honor for his love of Brussels sprouts.
The soup was not widely known worldwide until the inception of a cookbook that was derived from the period British television series Downton Abbey that is set in the early 1900s.
Saxe-Coburg soup is rich and decadent and this comes from the addition of cream and sherry. Not everyone is a fan of Brussels, but I think more recently people are getting creative in their preparation (roasting is my favorite) and that results in people enjoying them more.
It is also not often you see them in soups and in this case, with all the flavors and textures like the sherry, the velvety texture that the potato and cream bring and finally the meaty bite you get from the ham, you would not know they were in there.
This soup is one of the best ways to enjoy the vegetable and you could probably get your kids to eat it too (minus the sherry, of course).
This soup also freezes well. Make it in batches and freeze in plastic soup take-out tubs for those chilly nights when you get home late and all you want is a big bowl of soup to comfort you and warm you up.
Serve with a piece of crusty, buttered bread and you have a fast and easy meal.
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Saxe-Coburg Soup Recipe
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Ingredients
- 1 ounce Unsalted Butter
- 1 medium Yellow Onion, finely chopped
- 2 medium Potatoes, peeled and diced
- 4 cups Low Sodium Chicken Broth
- 1 tablespoon Granulated Sugar
- 1 pound Brussels Sprouts, trimmed and halved
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 1 1/2 cups Light Cream
- 2 ounces Cooked Ham
- 1/2 cup Sherry
Directions
- To a large saucepan, add the butter over medium heat.
- Add the onion and sauté until softened.
- Add the potatoes, stock, sugar, Brussels sprouts, salt and pepper.
- Bring to a boil and simmer for 15 minutes until the sprouts are tender.
- Use an immersion blender, add to a blender or food processor to blend smooth.
- Return to the pan and stir in the cream, ham, sherry and taste for seasoning, add more salt if needed.
- Serve warm.
Recommended
- Published:
- Modified:
- Author:
- Janette Fuschi
- Cooking Method:
- Simmered
- Cuisine:
- British
- Category:
- Soups
- Tags:
- British, Soups, Simmered, Ham, Onions, Potatoes, Brussels Sprouts
- Related Recipes:
- British Recipes, Soup Recipes, Simmered Recipes, Ham Recipes, Onion Recipes, Potato Recipes, Brussels Sprout Recipes
- Recipe Yields:
- 4 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Janette Fuschi
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts
Amount Per Serving
