Brussels sprout and cheddar soup
Ingredients
| olive oil - 1 tbsp | |
| medium onions, chopped - 2 | |
| Brussels sprouts - 300g | |
| garlic cloves, crushed - 2 | |
| vegetable stock - 650ml | |
| single cream - 4 tbsp | |
| mature cheddar, grated - 50g | |
| pepper |
Method
|
1
|
Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts, and cut the rest into halves or quarters, depending on size. |
|
2
|
Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly. |
|
3
|
Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil. |