Green Soup with Bacon and Parmesan Croûtons

Many people don’t like brussels sprouts. This soup, perked up with sherry and a double garnish, has been unknowingly devoured by brussels-haters, and is a good way of using up leftovers. It can also be made successfully with frozen sprouts. The contrast of crisp bacon pieces and parmesan croutons with the silky-smooth soup is particularly good, with the double advantage of disguising the sprouts’ pervasive smell.