Katie Stewart

Brussels Sprouts Soup

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000The Times Calendar Cookbook
The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Brussels sprouts that are a little too open for serving as a vegetable make an excellent soup. Even sprout tops can be used. The soup has a good green colour and a pleasant flavour.

Ingredients

  • 25 g/1 oz butter
  • 1 medium-sized onion
  • 225

Method

Melt the butter in a saucepan. Peel and finely chop the onion and add to the pan. Fry gently for about 5 minutes until the onion is soft and tender but not brown. Peel and dice the potato and add to the pan along with the chicken stock. Bring up to the boil, lower the heat and simmer gently for about 15 minutes or until the potato is tender.

Meanwhile wash and trim the sprouts or tops.