woensdag 4 maart 2009

Cream of Brussel Sprouts Soup

5 C young, tender Brussels sprouts
3 C fresh or canned chicken broth
6 Tbs butter
4 Tbs flour
3C milk
¼ tsp nutmeg
½ C heavy cream
A few drops of Tabasco sauce
Salt and freshly ground pepper

Trim off the tough ends of the sprouts.
Drop them into boiling chekcen broth and simmer until tender, about 20 minutes.
Remove the sprouts and leave the cooking liquid.
Blend the sprouts in a food processor or blender.
Melt half the butter ina saucepan and stir in the flour, using a wire whisk.
When blended, add the reserved cooking liquid, stirring rapidly with the shisk.
When blended and smooth, simmer for 10 minutes.
Add the milk and nutmeg.
Add the blended sprouts, creams, Tabasco, salt and pepper to taste.
Swirl in the remaining butter and serve piping hot.

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