Brussels sprout soup
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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