About this recipe:Make the most of brussels sprouts while they're in season. This delicious, nutritious soup is perfect winter food – so enjoy it when sprouts are piled high in the shops.
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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Method Prep:20min › Cook:15min › Ready in:35min
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.
*For a more substantial, richer soup, serve the soup sprinkled with some grated mature Cheddar over the top. *For freezing, omit the cream then cool and chill. Pour into a plastic container. Use within 3 months. Reheat then add the cream, if liked.
bought too many sprouts as they were on special offer and what a really nice soup they made. The almonds and dash of nutmeg made all the difference. Served it with some nutty bread and the family loved it. Will make again. - 31 Dec 2012