Brussels sprout and cheese soup
By Nick Nairn
From Ready Steady Cook
Ingredients
- dash olive oil
- ½ onion, chopped
- 100²µ/3½´Ç³ú 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
Method
Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened.
Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well.
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.
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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