Brussels Sprout Soup

• 1 kg/2 lb Brussels sprouts
• 1 leek
• 50

Wash the Brussels sprouts and chop them very finely. Thoroughly wash and finely chop the leek. In a large heavy-bottomed saucepan melt the butter and put into it the Brussels sprouts and the chopped leek. Stir the ingredients so that they are well coated in butter and set over a gentle heat to soften, covered with a lid. When the mixture is considerably reduced in quantity and is soft and mushy