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.
 * 2) Stir in the celery, sprouts and potatoes.
 * 3) Cook for 2–3 minutes.
 * 4) Add stock, bring to a boil, cover and simmer for 25–30 minutes, or until vegetables are tender.
 * 5) Purée and return to cleaned pan.
 * 6) Stir in milk and season to taste.
 * 7) Bring to a boil, stirring occasionally.
 * 8) Add extra stock, to thin, if necessary.
 * 9) Stir in cream and serve.