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INGRIDENTS
Cook the onion, turkey bacon, and butter together in a Dutch oven until the onion is just slightly translucent.
Add the garlic and saute.
Add in the Brussels sprouts. Cook these over medium-low heat until the Brussels sprouts are tender.
When the Brussels sprouts are cooked, scoop them out into a dish.
Add the broth, salt, pepper, nutmeg and bay leaf. Bring to a boil.
Add the reserved Brussels sprouts mixture back to the pot, along with the parsley, lower to a simmer.
Let the soup simmer for just a minute.