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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesBrussels Sprouts Soup
Ingredients
Serves: 6
25 Gram Butter (1 oz) 1 Onion, chopped 3 Rashers Bacon, diced 3 sticks Celery, sliced 450 Gram Brussels sprouts, halved (1 lb) 225 Gram Potatoes, diced (8 oz) 1 Litres Chicken stock (1 3/4 pints) 300 ml Milk (1/2 pint) Salt and freshly ground black pepper 4 Tablespoon Double cream Method
Melt the butter in a large pan, add the onion and bacon and saut� for 4-5 minutes.
Stir in the celery, sprouts and potatoes. Cook for 2-3 minutes. Add the stock, bring to the boil, cover and simmer for 25-30 minutes, or until the vegetables are tender. Pur�e and return to the cleaned pan. Stir in the milk and season to taste. Bring to the boil, stirring occasionally. Add extra stock, to thin, if necessary. Stir in the cream and serve.
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