brussels sprout soup
- Categories
- Soups
- Vegetables
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 each | Onion, finely chopped |
| 4 eaches | Garlic cloves, crushed |
| 2 mediums | Potatoes, diced |
| 2 teaspoons | Mustard, prepared |
| 2 pints | Stock |
| 12 ounces | Brussels sprouts |
| 1 tablespoon | Dill, chopped |
| 2 tablespoons | Almonds, toasted & chopped |
| Salt & pepper |
Heat oil & saute the onion & garlic until softened. Add potatoes & continue to saute, stirring constantly, for three minutes.
Stir in the mustard & then pour in the stock, followed by the sprouts & salt & pepper. Bring to a boil, reduce heat & simmer for 10 to 15 minutes until the vegetables are tender.
Let cool slightly, pour into a food processor & blend until smooth.
Return to a clean pan & reheat gently. Adjust the seasonings if necessary, then stir in the dill. Serve hot, garnished with almonds.
"BBC Vegetarian" January, 1996
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