donderdag 19 februari 2009

Brussels Sprouts Soup

1 lb. Brussels sprouts
1 tbsp. vegetable oil
1 sm. onion, chopped
2 tbsp. medium-dry sherry (optional)
3 c. chicken broth
Freshly grated nutmeg
Salt & pepper

Preheat the oil in a saucepan, add the onion and cook gently for 5 minutes, until soft and lightly colored, but not brown.
Stir in sherry, if using, then add broth.
Bring to a boil, add the sprouts, a pinch of nutmeg and salt and pepper to taste.
Lower the heat slightly, cover and simmer for about 30 minutes.
Pass the soup through a strainer, or leave to cool slightly, then puree in a food processor. Return the soup to the rinsed-out pan and warm through.
Taste and adjust seasoning.
Sprinkle nutmeg or croutons on each serving.
Alternately, swirl a little light cream in the soup before serving.

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