Sarasota's Creamy Brussels Sprouts Soup

• 5 cups Brussels sprouts, cut in half and slices (you don't have to fine slice because they will be pureed once cooked)
• 1 medium onion, cut in quarters and sliced (again, it will be pureed, so no fancy slicing)
• 2 small leeks, sliced (just the whites)
• 1 small fennel bulb (core removed, cut in half and sliced)
• 1 -2 garlic clove, rough chopped (you can always add more)
• 5 cups chicken broth or 5 cups stock
• 12 cup heavy cream, 1/2 is plenty for me to give it a creamy texture (more or less to taste)
• 14 cup white wine
• 2 tablespoons butter, to saute vegetables
• 2 tablespoons flour
• 1 pinch nutmeg
• 1 teaspoon dried rosemary
• salt
• pepper
• 1 lemon, squeezed over the soup
• diced chives
• cheese baguette (toasted and then with melted havarti or gouda)

1. Base -- In a large pot, add the butter and melt on medium heat.
2. Then add the onion, fennel, leek and garlic and saute 3-4 minutes.
3. Add in the brussels sprouts and cook 1-2 minutes until well combined.
4. Add in the flour and mix well and cook an additional minute or two.
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.
6. Add in the nutmeg, just a pinch, you can always add more.
7. Also add the rosemary, salt and pepper, again -- go easy, you can always add more.
8. Cook another 5 minutes.
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.
10. I like a little texture so I don't puree it until it is completely smooth, but that decision is up to you.
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.
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.
13. I don't like mine too thick.
14. Go easy, you don't want it too thick, just a little at a time.
15. Finish -- Make sure you bring to a low boil and then reduce and just simmer for a few minutes until ready to serve.
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.
17. And some chopped chives and squeeze the lemon over the soup for a fresh taste.

brussels sprouts, onion, leeks, fennel, garlic, chicken broth, heavy cream, white wine, butter, flour, nutmeg, rosemary, salt, pepper, lemon, chives, cheese baguette

Taken from www.food.com/recipe/sarasotas-creamy-brussels-sprouts-soup-427491 (may not work)