Cream of Brussels Sprouts Soup

Description
A nice creamy sprout soup straight from Brussels. Requires average cooking skills and the result will make up for any bother you might have making it !

Ingredients

 * ¾ pound small Brussels sprouts
 * salt to taste
 * 3 tablespoons unsalted butter
 * 1 leek, white and light green parts only, rinsed well and thinly sliced, or 1 medium onion, thinly sliced
 * 1 rib celery sliced
 * freshly ground white pepper to taste
 * pinch of freshly grated nutmeg
 * 1 large baking potato, peeled and cubed
 * 8 cups beef broth, preferably homemade
 * 3 cups water
 * 1 cup milk
 * ½ cup heavy (or whipping) cream
 * 2 large egg yolks

Directions

 * 1) Prepare the Brussels sprouts: remove any damaged outer leaves and trim the base.
 * 2) Remove 6 sprouts and cook them in plenty of boiling salted water for 10 minutes.
 * 3) Plunge the sprouts into cold water to stop them from cooking, drain, and reserve for garnish.
 * 4) Melt the butter in a large soup pot over medium heat.
 * 5) Add the remaining sprouts, the leek, and celery; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes.
 * 6) Season with salt, pepper, and nutmeg.
 * 7) Add the potato and pour in the stock, water, and milk.
 * 8) Simmer the soup, uncovered, until the Brussels sprouts are very tender, about 45 minutes.
 * 9) Let the soup cool slightly and puree in batches in a blender or food processor.
 * 10) Return the puree to the soup pot and bring to a quick boil.
 * 11) Remove from the heat.
 * 12) In a small bowl, mix together the cream and egg yolks.
 * 13) Mix in a ladleful of the hot soup and stir the egg mixture into the soup.
 * 14) Taste and adjust the seasoning.
 * 15) If the soup seems too thick, add a little more milk.
 * 16) Quarter the reserved Brussels sprouts lengthwise and reheat them gently in the soup.
 * 17) Do not let the soup boil or it will curdle.