Brussels Sprout and Cheddar Cheese Soup : Perfect For Autumn Days

If you should have spent time raking up any fallen Autumn leaves, or perhaps just been out enjoying a walk in some Autumn sunshine - then you may probably welcome a lovely bowl of this warming soup. 

This recipe suggestion is by Emma Franklin who is Assistant Food Editor at Sainsbury's magazine. Emma prefers to choose cheeseboard over the dessert trolley and perhaps her love for cheese shows in this recipe idea. I think the mature cheddar cheese goes so well with the Brussels sprouts and with cooler Autumn Days ahead why not keep this recipe in mind ...

Ingredients:
Serves Four
a splash of olive oil, plus extra for drizzling
2 medium onions, chopped
300 g cooked Brussels sprouts*
2 garlic cloves, crushed
650 ml vegetable stock
4 tbsp single cream
100 g mature cheddar, grated, plus extra to serve

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 cooked 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 and a scattering of extra cheese.

*Please note the Brussels Sprouts should be cooked first, approx 8-10 minutes, or until tender, in boiling salted water.

Each serving provides:
7.9g carbohydrate 5.7g fibre 4.2g protein 5.0g fat

Enjoy your Autumn Days ...

All the best Jan