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Brussels soup

For a Special occasion
Swirl a little single cream into the soup immediately before serving. Alternatively, serve with fried bread croutons or crumbled crisply fried streaky bacon.

ingredients

serves 4
500 g (1 lb) Brussels sprouts
1 tablespoon vegetable oil
1 small onion, chopped
2 tablespoons medium sherry (optional)
700 ml (l 1/4 pints) chicken stock
freshly grated nutmeg
salt and freshly ground black pepper

method

1. Heat the oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured.

2. Stir in the sherry, if using, then add the stock. Bring to the boil, add the sprouts, a pinch of nutmeg and
salt and pepper to taste. Lower the heat slightly, cover and simmer for about 30 minutes.

3. Pass the soup through a sieve, or leave to cool slightly, then puree in a blender. Return the soup to the
rinsed-out pan and heat through. 4 Taste and adjust seasoning, then pour immediately into warmed individual soup bowls. Sprinkle each serving with a pinch of nutmeg and serve (see Special occasion).

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