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Brussels Sprouts Soup
Serves 6.

INGREDIENTS: Butter - 25 g (1 oz), Onion - 1 chopped, Bacon - 3 rashers diced, Celery - 3 sticks sliced, Brussels sprouts - 450 g (1 lb) halved, Potatoes - 225 g (8 oz) diced, Chicken stock - 1 litre (1* pints), Milk - 300 ml, Salt and freshly ground black pepper, Double cream - 4 tbsp.

COOKING: 1. Melt butter in a large pan, add the onion and bacon and sauté for 4-5 minutes. Stir in the celery, sprouts and potatoes. Cook for 2-3 minutes.
2. Add stock, bring to a boil, cover and simmer for 25-30 minutes, or until vegetables are tender. Purée and return to cleaned pan.
3. Stir in milk and season to taste. Bring to a boil, stirring occasionally. Add extra stock, to thin, if necessary. Stir in cream and serve.