Brussels Sprout Soup

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 400 g Brussels sprouts
• 500 ml vegetable stock
• 50 g parmesan cheese
• 125 ml reduced-fat milk
• 12 teaspoon cracked pepper

1. Heat oil in a large saucepan.
2. Add onion and saute until translucent.
3. Add garlic and cook for a minute, stirring.
4. Cut stems from sprouts and remove tough outer leaves.
5. Add to onions and cook for a minute or two.
6. Add stock and cook 15 - 20 minutes until the sprouts are tender.
7. Allow to cool.
8. Puree the sprout mix, then add cheese and milk.
9. Heat through until cheese has melted.
10. Season with pepper.

olive oil, onion, garlic, brussels, parmesan cheese, milk, cracked pepper

Taken from www.food.com/recipe/brussels-sprout-soup-459400 (may not work)