Serves six as a starter.
one onion, chopped
2 medium potatoes, peeled and cubed
Brussels sprouts from two stalks (yielding just under 1lb), trimmed
leaves from the top of the sprouts, shredded
1.5 pint hot stock
½ pint milk
salt & pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
cream to serve
Melt the butter in a heavy based soup pan and add the chopped onion and potatoes. Fry on a gentle heat for about 10 minutes before adding the shredded leafy tops of your sprout stalk along with the sprouts. To prepare the sprouts, twist off from the main stem, cut away any excess stalk and the outer leaves. Add the stock, milk, nutmeg, ground cloves & seasoning to the pan. Bring to the boil, cover and reduce heat to a gentle simmer for about 10 – 20 minutes or until the potatoes and sprouts are cooked. Remove from the heat, allow to cool down a little before blending till smooth. Add a swirl of cream to each bowl before serving. A surprising hit with the kids… just don’t tell them what it is…
*Adjust the amount of water & milk according to how many sprouts you have.