Brussels Sprouts Soup

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Serves 6.



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