I'm that Thanksgiving menu overkill person your mother warned you about. I always make at least three appetizers, four to five sides in addition to the turkey, stuffing, and gravy. The dessert count is too embarrassing to mention. A signature cocktail, wine and after dinner liqueurs are also present and accounted for.
As if all that is not enough, I love to create a soup to go with the meal as well. So here's my Thanksgiving soup recipe for 2017, a rich and creamy option that's full of yum.
Roasting both the Brussel sprouts and the garlic before adding them to the soup is the key to the soup's deep delicious flavor.
This recipe provides enough servings for four soup bowls. If you want to serve it in smaller portions for Thanksgiving, it will serve 6. You can easily double the recipe to feed a larger crowd.
Thanksgiving aside, this is a lovely fall/winter soup option that is so hearty, a bowl accompanied with a chunky slice of hearty bread is a meal in itself.