zondag 30 november 2008

Brussels sprout and caramelised onion soup

450g/1 lb onions, sliced
30g/1oz butter
1 tbsp caster sugar
450g/1 lb brussels sprouts, trimmed and halved
1 generous sprig of thyme
1.15 litres/2 pints chicken or vegetable stock
freshly ground black pepper

To serve:
soured cream, créme fraiche or Greek yoghurt
paprika or cayenne pepper

Put the onions into a pan with the butter, cover and sweat over a gentle heat for about 30-40 minutes until the onions are very tender and soft.
Sprinkle over the sugar and cook, uncovered, for another 10-15 minutes until the onions are lightly coloured and look a little like jam.
Add the sprouts and thyme and stir around.
Pour in the stock and season with salt and pepper.
Bring to the boil and simmer for about ten minutes until the sprouts are just tender.
Cool slightly, remove the thyme sprig, then liquidise in two batches.
Reheat gently if necessary and adjust seasoning.
Serve piping hot with a spoonful of créme fraiche or yoghurt in each bowl and a light dusting of paprika or cayenne.

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