Brussel Sprout Soup

I was inspired to post this soup ( a favourite of ours) by Anali from http://analisfirstamendment.blogspot.com/ (check out her site).
In one of her posts she heralded the virtues of Brussels Sprouts.
She hadn’t tasted Brussels Sprout soup. So I have dedicated this to her.

Don’t look at the words Brussel Sprouts  and go oooooh…even if you don’t like them
you must try this.

The sprouts sweeten with the sautéing in butter; the flavour of the vegetable is shining through.
I know not every one likes to use powdered stock, but in this case the chicken stock adds that extra zing to the soup.
It really is a pretty soup a lovely pale green. Do use whole milk. I have also made it with low fat but it’s not the same..."watery" comes to mind.
The low fat milk was more likely to catch on the bottom of the pan…a no no.

50 gms butter
500 gms Brussels Sprouts…outside leaves removed and chopped
1 clove garlic finely chopped
3 teaspoons powdered chicken stock
Freshly ground black pepper
200 mls water

2 tablespoons plain flour

1 litre whole milk (heated)
Little freshly grated nutmeg

First prepare the sprouts.
Remove outside raggedy leaves and chop

Melt butter in pan and gently sauté the sprouts and garlic

Season with chicken stock powder and freshly ground black pepper
Just cover with the water and simmer gently covered for about 8 minutes until sprouts are soft. They should have kept their colour.

Add flour stir well and cook for a 3 -4 minutes making sure not to let it catch.
Add hot milk and stir well again and bring to just below boiling point.
Simmer for a couple of minutes, keep stirring.

Remove from heat and puree in a blender.
Grate a little nutmeg
Taste for seasoning and add extra if needed.

You may need to add some more milk if it is too thick.
It doesn’t need garnish for flavour, maybe a little green herb just for presentation.

Hot buttered toast makes a great accompaniment.