Sprout soup

By: Ross Burden From: Good Food Bites

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Prep time:
20 mins
Cook time:
30 mins
Serves:
8

Ross Burden adds chestnuts, bacon and cream to transform brussels sprouts into a luxurious dish, ideal for Boxing day dining

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Ingredients

  • 200g smoked Bacon, chopped into short, fine strips
  • 1 large Onion, chopped
  • 2 clove Garlic
  • Butter, if needed
  • 1kg Brussels sprouts, chopped
  • 400g Chestnuts, cooked and peeled
  • 1 litre chicken stock
  • 1 tbsp Thyme, leaves only
  • 250ml double cream
  • handful of croutons, to serve
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Method

1. Fry the bacon in a heavy-based saucepan until crisp.

2. Add in the onion and garlic and fry with the bacon, adding a little butter if necessary.

3. Add in the chopped sprouts, chestnuts, stock and thyme leaves.

4. Bring to the boil, then reduce the heat and simmer for 20 minutes.

5. Blend until smooth, using a hand blender or jug blender, then mix in the double cream.

6. Gently heat through and serve with croutons.

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