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Cream of Brussels Sprout Soup   Veg    HT   SP  35mins

Serves 6  Hot Vegetarian Vegetable Soup Starter Hors d'ouevre Appetiser Gliuten Wheat Free  Eggless

50g/2oz Butter
1 Onion, chopped
2 medium Potatoes, peeled and cubed
450g/1lb 4oz Brussels Sprouts, trimmed
600ml/20fl.oz. Fresh Chicken or Vegetable Stock
The juice and zest of half a lemon
Salt and Pepper
¼ teasp freshly grated Nutmeg
¼ teasp Ground Cloves
120ml/4fl.oz. Single Cream
50g/2oz Toasted Flaked Almonds to serve


1. Melt the butter in a large saucepan add the onion and potatoes and sauté over a medium heat for about 10 minutes, turning frequently.

2. Add the remaining ingredients apart from the cream and almonds, mix well, cover and simmer for 10 minutes or until the potatoes are cooked and the sprouts are tender.

3. Remove from the heat, allow to cool a little then transfer to a blender or food processor and process until smooth. Alternatively, pass through a sieve.

4. Return to the rinsed out saucepan together with the cream and reheat over a very low heat, stirring constantly. Do not allow the soup to come to the boil.

5. To Serve - transfer to individual soup bowls or plates and sprinkle with the toasted almonds. Serve hot.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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