Brussels Sprouts Soup

Brussels Sprouts Soup
A perfect fall soup, when tiny fresh Brussels sprouts are available.

4 first-course servings
1 pound Brussels sprouts, halved
1⁄2 cup chopped onion
2 teaspoons minced garlic
1⁄2 teaspoon dried rosemary leaves
1 cup each: vegetable broth, 2% reduced-fat milk
Salt and white pepper, to taste
Ground nutmeg, as garnish
1. Combine Brussels sprouts, onion, garlic, rosemary,
and broth in slow cooker; cover and cook on high
until Brussels sprouts are very tender, 2 to 4 hours.

Process soup and milk in food processor or blender until smooth;
season to taste with salt and white pepper. Sprinkle each bowl of
soup lightly with nutmeg.