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Brussel Sprout Soup ( Soups )
250 g brussel sprout, chopped
9 brussel sprout leaves, blanched, for garnishing
1 chicken frank, sliced
1 onion, chopped finely
1 potato, grated
1 lt chicken stock (prepared with 2 cubes of chicken stock)
3 tbsp sunflower oil
120 g cream
50 g chives, chopped
salt, pepper and nutmeg to taste

Heat oil, fry frank slices and keep aside. In the same pot, fry brussel sprout for 3 minutes. Add onions and fry till onions are transparent. Add stock season with aslt and pepper and bring to a boil. Simmer covered for 20 minutes. Add grated potato and simmer for 10 inutes. Adjust with salt, pepper and nutmeg. Add cream and serve hot topped with franks, chies and brussel leaves.