Cream Of Brussels Sprouts Soup

• 4 cups Brussels sprouts
• 3 cups chicken stock
• 6 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 pinch nutmeg
• 1/2 cup heavy cream
• 2 drops Tabasco sauce (or more if preferred)
• salt and pepper

1. Trim tough outer leaves if sprouts and put and X in each stem.
2. Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
3. Blend sprouts in a food processor, reserving cooking liquid.
4. Melt 3 Tbs of the butter in a saucepan and stir in flour.
5. Blend well.
6. Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
7. Add pureed sprouts, milk, and nutmeg.
8. Simmer 5 minutes.
9. Add cream and Tabasco, and salt and pepper to taste.
10. Heat just to a simmer.
11. Swirl in remaining butter and serve hot.

brussels, chicken stock, butter, flour, milk, nutmeg, heavy cream, tabasco sauce, salt

Taken from www.food.com/recipe/cream-of-brussels-sprouts-soup-53951 (may not work)