Cream of Brussel Sprout Soup
Serves 6
Creamy and tasty – serve hot or chilled.
Ingredients
- 1½ pt (850ml) chicken or vegetable stock
- 2lb (900g) Brussel sprouts
- 8oz (225g) potatoes
- 1 onion
- 2 oz (50g) unsalted butter
- ½ pt (285ml) milk
- ½ tsps grated nutmeg
- ¼ pt (145ml) single cream
- Freshly ground black pepper
- Garnish – 6 oz (175g) flaked almonds OR crispy bacon bits
Method
Peel sprouts and thinly slice potatoes and onion. Melt the butter in a large pan add the potatoes and onions and cook slowly for 10 mins until they have absorbed the butter but not coloured.
Toss the sprouts around with the potato and onion and pour over the stock and milk. Bring to boil, cover and simmer for 20 mins. Season to taste, if required.
Allow the soup to cool slightly before liquidising. (You can freeze at this stage if you wish.) Stir the nutmeg and cream into the soup, reheat carefully without boiling or chill in the fridge for a few hours.
Toast the flaked almonds until they take on a deep amber colour, turning from time to time to make sure they don’t burn. Crisp the bacon bits. Serve the soup sprinkled with the garnish.