Brussels sprout soup

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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