dinsdag 23 december 2008

Sprout Soup

1 tbsp olive oil
1 onion, chopped
1 large potato, diced
1 clove garlic
200-300g left over, cooked brussels sprouts and/or any other left over veg (boiled potatoes, carrots, broccoli etc)
1L chicken or vegetable stock
1 tsp chopped fresh sage
salt and pepper to taste

Heat oil and cook the onion and garlic until soft.

Add the potato to the pan and cook, stirring occasionally for a few minutes.

Add the stock, bring to the boil, the reduce the heat and simmer for 10 minutes or until the potato is soft.

Add the sprouts/other cooked veg, salt, pepper and herbs.

Simmer for a further 5 minutes.

Let the soup cool slightly and blend until smooth.

Reheat until piping hot and serve with crusty bread.

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