In my opinion, the problem that most people have with sprouts is the fact that the only way that they have ever eaten them is when they are overcooked and unpleasantly slimy. Sprouts that are just cooked and still retain a little bit of bite are quite different and incredibly tasty, possessing a subtle sweetness that I just adore. This sweetness translates very well to this soup and is enhanced by the addition of some sweated onions.
Because this is a subtle
soup, I recommend using a light chicken or vegetable stock. For an added layer
of flavour, I have also suggested using a little caraway and a good grating of
fresh nutmeg. These are both underused spices in my opinion, and caraway in
particular gives an extra layer of flavour that complements the sprouts
perfectly. Nutmeg is often used in sweet dishes and in particular milk-based
puddings, but it can also be used in many savoury dishes too. I always include
it when making cheese, milk or cream sauces. It also goes very well with
iron-rich green vegetables such as spinach and I think it works a treat here.
Some people recommend
cutting a small cross in the bottom when boiling or steaming sprouts, but
to be honest, I don’t think that this is absolutely necessary and they cook
perfectly fine without it.
This is a delicious soup,
is incredibly easy to make and is something a little different to serve at
Christmas or in the days after when you may have a few leftover vegetables.
Garnish simply with a few
sliced cooked sprouts or merely some single leaves; - this is a very pretty and
elegant looking soup.
Ingredients:
900g brussels sprouts, trimmed and sliced1 medium onion, chopped
25g butter
A small sprig of thyme
½ tsp caraway seeds
50ml dry white wine
600ml light chicken or
vegetable stock
250ml single cream
Sea salt, freshly ground
black pepper
Freshly grated nutmeg
To serve: (optional)
Some sliced cooked brussels
sprouts
A few chopped chives
Method:
1. Melt the butter in a
medium saucepan over a moderate heat and add the chopped onion. Sweat until
soft and translucent (about 5 minutes) but do not allow to colour. Add the
thyme and caraway seeds and allow to cook for a further minute.
2. Add the wine and let reduce a little and then add the brussels sprouts and stock. Let simmer gently for 10 minutes until the sprouts are tender. Remove the sprig of thyme and then liquidise in a blender or food processor until smooth. For a silky smooth soup, pass through a fine sieve into a clean saucepan. Add the cream and heat gently until hot.
2. Add the wine and let reduce a little and then add the brussels sprouts and stock. Let simmer gently for 10 minutes until the sprouts are tender. Remove the sprig of thyme and then liquidise in a blender or food processor until smooth. For a silky smooth soup, pass through a fine sieve into a clean saucepan. Add the cream and heat gently until hot.
3. Serve garnished with some
thinly sliced cooked Brussels spots and a sprinkling of finely chopped chives.
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