Cream of Potato Soup with Brussels Sprouts and Bacon recipe
ingredients
8 oz (225 g) potatoes, peeled and grated
1 1/2 lb (700 g) brussels sprouts or sprout tops, chopped
1 large onion, chopped
2 medium cloves of garlic, crushed
1 stick (8 tbsp) 4 oz (112 g) butter
4 cups (32 fl oz) 900 ml stock
1 1/4 cups (10 fl oz) 300 ml milk
Good pinch ground nutmeg
Good pinch mustard powder
salt and freshly ground black pepper
4 rashers streaky bacon, grilled until crisp
2 tbsp chopped chives or spring onion
2 oz (50 g) grated cheese
1 1/2 lb (700 g) brussels sprouts or sprout tops, chopped
1 large onion, chopped
2 medium cloves of garlic, crushed
1 stick (8 tbsp) 4 oz (112 g) butter
4 cups (32 fl oz) 900 ml stock
1 1/4 cups (10 fl oz) 300 ml milk
Good pinch ground nutmeg
Good pinch mustard powder
salt and freshly ground black pepper
4 rashers streaky bacon, grilled until crisp
2 tbsp chopped chives or spring onion
2 oz (50 g) grated cheese
method
1. Put all ingredients except bacon, chives and cheese into a large saucepan and bring slowly to just below boiling point, cover and allow to simmer for 40 minutes.
2. Remove from the heat and liquidise or rub through a sieve.
3. Return to heat and bring back to a simmer.
4. Serve topped with crumbled pieces of bacon, chopped chives and grated cheese.
2. Remove from the heat and liquidise or rub through a sieve.
3. Return to heat and bring back to a simmer.
4. Serve topped with crumbled pieces of bacon, chopped chives and grated cheese.
serving amount
serves 8
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more information
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