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Saxe-Coburg Soup Photo

Saxe-Coburg Soup Recipe

Janette Fuschi
Saxe-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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine British
Servings 4
Calories 403 kcal

Ingredients
  

  • 1 ounce Unsalted Butter
  • 1 medium Yellow Onion finely chopped
  • 2 medium Potato 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

Instructions
 

  • 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.

Nutrition

Calories: 403kcalCarbohydrates: 34gProtein: 12gFat: 24gSaturated Fat: 14gSodium: 875mgFiber: 9gSugar: 6g
Keyword British, Brussels Sprouts, Ham, Onions, Potatoes, Simmered, Soups
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