Brussels sprout and cheese soup Recipe

Brussels sprout and cheese soup Recipe

  • dash olive oil
  • ½ onion, chopped
  • 100g/3½oz Brussels sprouts, quartered
  • 1 garlic clove, chopped
  • 300ml/½ pint hot chicken or vegetable stock
  • 100ml/3½fl oz double cream
  • 55g/2oz cheddar cheese, grated
  • salt and freshly ground black pepper
  1. Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened.
  2. Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well.
  3. Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes.
  4. Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve.
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