Brussels Sprouts Soup

Description
Serves 6.



Ingredients

 * butter - 25 g (1 oz),
 * Onion - 1 chopped,
 * Bacon - 3 rashers diced,
 * celery - 3 sticks sliced,
 * Brussels sprouts - 450 g (1 lb) halved,
 * potatoes - 225 g (8 oz) diced,
 * chicken stock - 1 litre (1* pints),
 * milk - 300 ml,
 * salt and freshly ground black pepper,
 * double cream - 4 tbsp.

Directions
1. Melt butter in a large pan, add the Onion and Bacon and sauté for 4–5 minutes. Stir in the celery, sprouts and potatoes. Cook for 2–3 minutes.

2. Add stock, bring to a boil, cover and simmer for 25–30 minutes, or until vegetables are tender. Purée and return to cleaned pan.

3. Stir in milk and season to taste. Bring to a boil, stirring occasionally. Add extra stock, to thin, if necessary. Stir in cream and serve.