Brussels sprouts soup
Ingredients
- 100 g cooked chestnuts, chopped (or chestnut puree, unsweetened)
- 1 shallot, finely chopped
- 300 g Brussels sprouts, prepared and chopped
- 1 small apple, peeled, cored and chopped
- generous knob of butter
- 400 ml vegetable stock
- 150 ml cream
- pinch of ground nutmeg
- salt, white pepper to taste
Method
- Melt butter in a saucepan over moderate heat. Add shallot and sweat for a few minutes until slightly softened. Add sprouts, apple and chestnuts. Add vegetable stock, bring to the boil, reduce heat slightly and simmer for 30 minutes until sprouts are very soft (may take a little longer than 30 minutes). Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Add nutmeg, seasoning and cream to taste, adjust thickness according to preference.