Brussels sprout and almond soup by fjzhangxiaoquan


									recipe. Brussels sprout and almond soup

Recipe from:        All Recipes co uk
Language:           English
Persons:            6
Preparation time:   35 mins
Nutrition:          290kcal
Tags:               Soups, winter soup, cheap eats, Brussels sprout

Melt the butter in a large saucepan over a low heat, add the onion and almonds and cook
gently for 3-4 minutes, until the onion is softened and the nuts are golden. Stir in the sprouts.
 Pour in the stock, bring to the boil and add the bouquet garni. Reduce heat, cover and
simmer for 10-15 minutes, until the sprouts are tender.
 Using a draining spoon, lift out the sprouts, onion and nuts and transfer to a blender or food
processor. Remove and discard the bouquet garni. Add a little of the liquid to the sprouts
then whizz to a smooth purée. Pour back into the pan, stir and season to taste with nutmeg
and pepper.
 Stir in the cream, if using, and warm through. Serve garnished with a sprinkling of chives or
toasted almonds.

- 50g butter
- 1 large onion, chopped
- 75g flaked almonds
- 500g Brussels sprouts, quartered
- 1.2 litres vegetable stock
- 1 bouquet garni
- freshly grated nutmeg
- freshly ground black pepper
- 2 tbsp single cream (optional)
- snipped fresh chives or toasted flaked almonds to garnish

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