Brussels Sprout Soup

[Guest guest]

Brussels Sprout Soup

 

1 tbsp. olive oil

1 onion, finely chopped

4 garlic cloves, crushed

2 medium potatoes, diced

2 tsps. mustard, prepared

2 pints stock

12 ozs. brussels sprouts

1 tbsp. dill, chopped

2 tbsps. almonds, toasted, chopped

salt and pepper

 

Heat oil, saute the onion and garlic until softened. Add potatoes, continue

to saute, stirring constantly, for three minutes. Stir in the mustard and

then pour in the stock, followed by the sprouts and salt and pepper. Bring

to a boil, reduce heat, simmer for 10 to 15 minutes until the vegetables are

tender. Let cool slightly, pour into a food processor, blend until smooth.

Return to a clean pan & reheat gently. Adjust the seasonings if necessary,

then stir in the dill. Serve hot, garnished with almonds.

Makes 4 servings.