Cream Of Brussels Sprout Roasted Garlic Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/4 cup grated carrot
• 14 roasted garlic cloves, mashed and rough chopped, divided
• 3 3 cups spinach or 3 cups broccoli
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon dried parsley
• 6 cups chicken broth or 6 cups vegetable broth
• hot pepper sauce
• salt
• 1 cup cream or 1 cup milk
• Garnish
• fresh parsley
• butter
• lots of fresh grated black pepper

1. In a large pot melt butter with the oil.
2. Saute the onions, carrots and half the garlic for 4 minutes.
3. Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
4. Add the cream and remaining garlic.
5. Blend the soup with an immersion blender or carefully in a blender.
6. Pour into bowls top with a dab of butter and lots of fresh grated pepper.
7. Garnish with fresh parsley.

butter, olive oil, onion, carrot, garlic, spinach, black pepper, nutmeg, parsley, chicken broth, pepper sauce, salt, cream, parsley, butter, lots of fresh grated black pepper

Taken from www.food.com/recipe/cream-of-brussels-sprout-roasted-garlic-soup-442977 (may not work)