Cream of Brussels Sprouts Soup with Crispy Bacon

food52.com

ChefJeff

subheading: For the soup:

2 tablespoons unsalted butter

2 tablespoons olive oil

1 small yellow onion, diced

4 garlic cloves, sliced

1 pound Brussels sprouts, trimmed and halved

2 cups low-sodium vegetable or chicken stock

2 cups heavy cream

1 ½ teaspoons kosher salt

½ teaspoon freshly black pepper pepper

½ teaspoon ground coriander

1 tablespoon lemon juice, (about ½ lemon)

subheading: For the crispy bacon topping:

4 slices thick-cut bacon

10 to 15 reserved Brussels sprout halves

1 tablespoon apple cider vinegar

1 teaspoon granulated sugar

¼ teaspoon kosher salt

Directions at food52.com

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