Robin Ellis

I’ve always liked Brussel sprouts–they were on the winter menu in the fifties. Clearly Ma knew not to overcook them and I have a memory of mushing them with the gravy from the Sunday roast. She added chestnuts to them at Christmas–even better!

Preparing them for the pan was often my job on a Sunday morning.

“Cut across the base, peel away the outer leaves and make a cross–(“Why?”)–to make them cook more quickly”

This delicious and surprising soup is quick to prepare and has a pleasing light green colour.

It’s not a thick soup but nourishing on a winter night.

for 4

2 medium onions–chopped

500gms trimmed brussel sprouts--trim the bottoms, remove the outer leaves and cut the sprouts in half

1 tblsp olive oil

1 tsp of butter

750ml/1 1/2 pints vegetable stock— (I use organic vegetable stock cubes.)

1/2 tsp ground nutmeg

salt and pepper

• In a saucepan gently sweat the onions and sprouts in the oil and butter for about 10 minutes.

• Add the stock and bring to simmer.
• Simmer gently for 20 minutes–the sprouts need to soften.
• Liquidize (a handheld food mixer comes in handy here) and check the seasoning.
• Season lightly with salt (remembering the stock cube may have salt in it), plenty of pepper and the nutmeg.

• Serve hot with a teaspoon of low fat yogurt (or cream if you dare!).