Brussel Sprout Soup

Ingredients

• 1.250 gram brussel sprouts, fresh or frozen; parboiled and drained; can mix with broccoli
• 2.56 gram butter, or margarine; divided — half for sautéing, half added at end
• 3.2 potatoes, medium; peeled and diced
• 4.1 litre chicken stock, strong; use 3 cubes
• 5.salt and pepper, use sparingly — the stock is already salty
• 6.0.25 cup cream, added just before serving
• 7.croutons, to serve; see notes for method

Method

1. 1.Parboil the sprouts in boiling, salted water for a few minutes — drain.
2. 2.Melt half the butter or margarine in a pot and sauté the sprouts for 2 minutes.
3. 3.Add the potatoes and the chicken stock. Cover and cook for 20 minutes or until the sprouts are soft.
4. 4.Strain and reserve the stock. Purée the vegetables with a little of the stock. Return to the reserved stock.
5. 5.Add the remaining butter. Season carefully and reheat. If the soup is too thick add a little more stock or water.
6. 6.Add the cream just before serving. Reheat gently once you have added the cream. Serve with croutons.

Notes

• Card note: 'Can use a mixture of brussel sprouts and broccoli if you desire.'
• Card kosher note: 'If you wish to keep this soup kosher, use the Telma clear vegetable stock powder — chicken flavour. 2 teaspoons Telma powder = 1 cube.'
• TO MAKE CROUTONS (from card): Dice day-old crustless bread. Deep fry in a pan with a basket, a handful at a time, stirring while frying. When golden turn out to drain on brown paper. Salt lightly. Let cool on the brown paper.