Almond and Brussels Sprout Soup

    40 minutes

    Looking for a new way to prepare Brussels sprouts? Try this delicious soup. The perfect thing to make when sprouts are in season and super cheap.

    1 person made this

    Serves: 6 

    • 50g butter
    • 1 large onion, chopped
    • 3/4 cup slivered almonds
    • 500g Brussels sprouts, quartered
    • 1.2 litres vegetable stock
    • 1 bouquet garni
    • pinch of ground nutmeg
    • freshly ground black pepper
    • 1 1/2 tablespoons cream (optional)
    • snipped fresh chives or flaked almonds, toasted, to garnish

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Melt the butter in a large saucepan over a low heat, add the onion and slivered almonds and cook gently for 3–4 minutes until the onion is softened and the nuts are golden. Stir in the Brussels sprouts.
    2. Pour the stock into the saucepan, bring to the boil then add the bouquet garni. Reduce the heat to low, cover and simmer gently for 10–15 minutes until the sprouts are tender when tested with the point of a knife.
    3. Using a slotted spoon, discard the bouquet garni, then lift out the sprouts, onion and nuts and transfer them to a blender or food processor. Add a little of the cooking liquid to the sprouts then whizz to a smooth purée. Return to the saucepan, stir well and season to taste with nutmeg and freshly ground black pepper.
    4. Stir in the cream, if you are using it, and warm through without boiling. Serve garnished with a sprinkling of chives or toasted flaked almonds.

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