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.
*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.
I'm not a fan of sprouts, but this soup turned out amazing so tasty! Will make again. I added a potato. - 15 Jan 2015
I enjoy eating it from the pan. - 10 Jan 2015
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