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!).
Robin Ellis 