Brussels Sprout Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 each: Onion, finely chopped
4 each: Garlic cloves, crushed
2 medium: Potatoes, diced
2 tsp: Mustard, prepared
2 pint: Stock,
12 ounce: Brussels sprouts,
1 tbsp: Dill, chopped
2 tbsp: Almonds, toasted & chopped
Salt & pepper,
Directions:
Heat oil & saute the onion & garlic until softened. Add potatoes &
continue to saute, stirring constantly, for three minutes.
Stir in the mustard & then pour in the stock, followed by the sprouts
& salt & pepper. Bring to a boil, reduce heat & simmer for 10 to 15
minutes until the vegetables are tender.
Let cool slightly, pour into a food processor & blend until smooth.
Return to a clean pan & reheat gently. Adjust the seasonings if
necessary, then stir in the dill. Serve hot, garnished with almonds.
"BBC Vegetarian" January, 1996
Source from luhu.jp
continue to saute, stirring constantly, for three minutes.
Stir in the mustard & then pour in the stock, followed by the sprouts
& salt & pepper. Bring to a boil, reduce heat & simmer for 10 to 15
minutes until the vegetables are tender.
Let cool slightly, pour into a food processor & blend until smooth.
Return to a clean pan & reheat gently. Adjust the seasonings if
necessary, then stir in the dill. Serve hot, garnished with almonds.
"BBC Vegetarian" January, 1996
Source from luhu.jp