BRUSSELS SPROUT AND CHEESE SOUP
Ingredients
- dash olive oil
- ½ onion
- chopped
- 100g/3½oz Brussels sprouts
- quartered
- 1 garlic clove
- chopped
- 300ml/½ pint hot chicken or vegetable stock
- 100ml/3½fl oz double cream
- 55g/2oz cheddar cheese
- grated
- salt and freshly ground black pepper
Directions
- Heat the olive oil in a saucepan
- add the onion and fry for 3-4 minutes
- or until softened.
- Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes
- then drain well.
- Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes.
- Stir in the cheese
- season
- to taste
- with salt and freshly ground black pepper and pour into a serving bowl. Serve.
