Brussels Sprout And Chestnut Soup Recipe

• 25 gm butter
• 1 med onion finely minced
• 250 gm potatoes peeled and minced
• 1 kg Brussels sprouts quartered
• 900 ml stock
• 50 x to 110g chestnuts to taste skinned and crumbled or possibly tinned whole chestnuts freshly grated nutmeg
• 150 ml lowfat milk
• 75 ml single cream

1. Peel the chestnuts: either make a slit in the skins place on a baking sheet and roast at 200 degrees C/400F/gas mark 6 for 20 min then peel; or possibly drop into boiling water simmer for 15 min drain and then peel.
2. Heat the butter and cook the onion gently for 5 min in a covered saucepan without colouring.
3. Add in the potatoes 700g of the Brussels sprouts and the stock.
4. Cover bring to the boil and simmer gently for about 10 min till the vegetables are tender.
5. Cold a little then puree in a liquidiser.
6. Return to a clean saucepan and stir in the remaining Brussels sprouts chestnuts nutmeg and the pureed stock.
7. Cover bring to the boil and simmer gently for about 510 min till the sprouts and the chestnuts are tender.
8. Stir in the lowfat milk and the cream and add in more water if necessary to achieve the desired consistency.
9. Taste for seasoning adding salt and black pepper as you think fit.
10. Reheat and serve.
11. Can be made with Turkey stock (qv).
12. Serves 6

butter, onion, potatoes, brussels, chestnuts, milk, cream

Taken from cookeatshare.com/recipes/brussels-sprout-and-chestnut-soup-94314 (may not work)