Well you don't need to be a Sherlock Holmes, or Agatha Christie to see where this rather lovely recipe idea for soup came from ... yes ... Sainsbury's magazine! It really is the perfect way to use up leftover sprouts, but don't worry if you have none leftover - see the kitchen secret tip below!
Ingredients:
Serves Four
Ready in approx. 35 minutes
7.9g carbohydrate per serving
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 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.
Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.
... Brussels sprouts are thought to have been cultivated in Belgium in the 16th century - hence the name. They are rich in many valuable nutrients, find out more here
All the best Jan
...Brussels sprouts have never been a favorite.
ReplyDeleteSounds fantastic! Hugs, Valerie
ReplyDeleteI am the only one in my family that loves brussel sprouts so this recipe sounds like a winner to me. Thanks guys. Happy New Year!!!
ReplyDeleteI have heard of broccoli and cheddar cheese soup. But, not Brussels Sprouts.
ReplyDeleteThanks for sharing. Happy Friday, enjoy your day and weekend!
Nunca provei mas deve ser deliciosa esta sopa.
ReplyDeleteUm abraço e bom fim-de-semana.
Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados
Oh gosh this looks sooo good Jan.
ReplyDeleteI've never had sprouts as a soup, but I've occasionally had it with a cheese sauce, so I'd go for this.
ReplyDeleteSounds different but delicious. I like Brussels Sprouts a lot.
ReplyDeleteHey Jan,
ReplyDeleteI love that recipe, minus the Brussels sprouts! 😀
Oh yeah, Sainsbury's, "Live well for less", evidently.
Gary
Not for me. I really, really don't like sprouts.
ReplyDeleteThis sounds really yummy...thank you so much for sharing!:))
ReplyDeletewow, bringing this one to my husband's attention, - looks delicious! thank you for posting it.
ReplyDeleteOh boy does this soup look and sound delicious. Our weather is so cold, this soup would be a wonderful way to warm up! Happy New Year. ♥
ReplyDeleteI could use a bowl of this right now - it's bitter cold here! Looks delicious!
ReplyDeleteHi Jan
ReplyDeleteHappy New Year!
I would have never thought to add Brussel sprouts to a soup, but this does sound good.
Pat
Mmmmmmm...this must taste amazing love to make this ....Thanks for your Nice comment ...lovely weekend love Ria x ❤️
ReplyDeleteNow that sounds really yummy and comes without the oven, too!
ReplyDeleteI just have two questions: Why vegetable stock and what could I take instead of garlic?
That does sound delicious, although I'd never have thought to put sprouts in soup. Must give that a whirl.xxx
ReplyDeleteIris Flavia said:
ReplyDeleteNow that sounds really yummy and comes without the oven, too!
I just have two questions: Why vegetable stock and what could I take instead of garlic?
Hello Iris ... Stock is a flavoured liquid preparation, and it forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavour.
This recipe asks for vegetable stock (it is a more veggie based dish) ... and you can read more about vegetable stock and how to make it here
https://www.thekitchn.com/how-to-make-vegetable-stock-cooking-lessons-from-the-kitchn-136725
In place of garlic ... you could just add a little more onion or a little celery if preferred.
I do hope you enjoy this soup recipe.
All the best Jan
I don't understand why British eat Brussels sprouts at Christmas, but it seems to be a staple there. I've even searched the internet for an answer, but got none. I LOVE Brussels sprouts and will eat them every way, any day. This is a soup I would gladly try. It fits my vegetarian lifestyle perfectly! Thanks Jan.
ReplyDeleteThank you, Jan, it sounds really easy to make that veggie stock!
ReplyDeleteMore onion, check, thank you, I think next week I´ll give it a go (sadly hubby isn´t allowed onions or hot oil, so I really have to cook myself... wish me luck).
that looks delicious!
ReplyDeleteI absolutely love Brussels sprouts! My favorite way to eat them is to roast them in equal parts basalmic vinegar and olive oil. I think I will try this recipe. It sounds good.
ReplyDeleteOh ~ yummy! delicious and great for wintry weather!
ReplyDeleteHappy Week to you,
A ShutterBug Explores,
aka (A Creative Harbor)
My brother says thanks for this one Jan! Big Hugs!
ReplyDeleteI love Brussel sprouts Jan but my hubby doesn't, I think this just might be a way to make them more appealing to him, merci beaucoup ☺
ReplyDeleteI love Jamie but I hat Brussels Sprouts. I won't even try!
ReplyDeleteMy husband's the one who loves brussel sprouts, and your recipe sounds so much better than how I cooked them up. The only way I could stand them was mixed with a can of cream of mushroom soup, place in a baking dish, cover with breadcrumbs and bake in oven. That was before we had the internet to search for recipes.
ReplyDelete