Rachel Allen's Brussels Sprout Soup
Over a year ago
16,299 views
Ingredients
- 50g salted butter
- 200g peeled and chopped potato
- 200g peeled and chopped onion
- salt and freshly ground black pepper
- 500ml chicken stock
- 600g brussel sprouts
- 75ml milk
- 75ml cream
- 1tbsp toasted, peeled and chopped almonds
- 1tbsp toasted, peeled and chopped hazelnuts
- 2-3tbsp whipped cream
Accompaniment
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Description
I made this soup for the first time last year and it went down a treat, especially with my two boys who normally won't go near brussels sprouts.
This recipe is great if you want to use up all the l
Method
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1
Melt the butter in a saucepan and add the potatoes and the onions. Cover and cook on a gentle heat for 15 minutes, stirring occasionally. Season with salt and pepper.
Add the chicken stock, turn the heat up and cook for a further 10 minutes or until potatoes soften. Add the sprouts to the pan and bring back to the boil.
Liquidise the mixture, adding the milk and cream. Check for seasoning.
For the toasted nut cream, mix the ingredients together and put a teaspoon of the mixture into each bowl of soup.
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