Sig's Sprout Soup

Name: Sig's Sprout Soup
Cuisine: British
Ingredients: 500 grams unpeeled sprouts; 1 onion; 1 clove garlic; 1 pinch cayenne pepper; 450 ml vegetable stock (preferably homemade); 125 ml double cream; 1 small birdseye chilli; 2 slices white bread (crust removed if you prefer); 2 tablespoon unsalted butter; 1 pinch nutmeg (optional); 2 tablespoons grated cheddar cheese (optional)

Sigrun @sigrun

German, living in England

This soup has a very slight sprout flavour that is just lovely. The chilli will give it a slight little kick. I hope you will enjoy it as much as I do. #myfavouriterecipes #stayingathome #lunchideas

Sigrun @sigrun

German, living in England

This soup has a very slight sprout flavour that is just lovely. The chilli will give it a slight little kick. I hope you will enjoy it as much as I do. #myfavouriterecipes #stayingathome #lunchideas

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Ingredients

500 gramsunpeeled sprouts
1onion
1 clovegarlic
1 pinchcayenne pepper
450 mlvegetable stock (preferably homemade)
125 mldouble cream
1small birdseye chilli
2 sliceswhite bread (crust removed if you prefer)
2 tablespoonunsalted butter
1 pinchnutmeg (optional)
2 tablespoonsgrated cheddar cheese (optional)

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Steps

1

Cut outer leaves of the sprouts set aside. Take sprouts, cut them into halves. Roughly chop the onions and crush the garlic. In a large pot melt 1 tablespoon of the butter, saute onions, garlic and the halved sprouts until the onions becomes soft but not burned.
2

When the onions are soft add the cream and the vegetable stock, bring to a soft boil, then immediately slowly simmer for about 15 to 20 minutes. Add the pepper. Take the soup of the heat and cool down enough to put into a blender. Blitz into a smooth soup. Add more stock if you like a thinner soup.
3

In a pan with the other tablespoon of butter make croutons, remove from pan. Wash the set aside outer leaves of the sprouts and cook in the pan without adding any extra fat, they should just crisp and start to brown. Cut the chilli, remove seeds, then slice it very finely into pieces. Garnish the soup with the chilli, leaves and croutons. If you want to you can add nutmeg and cheese.