You may also like
Categories:
Brussel sprouts brown onions garlic extra-virgin olive oil unsalted butter chicken salt nutmeg cream Italian parsley
Viewed: 77 - Published at: 2 years agoIngredients
- 700gm Brussel sprouts, trimmed and cut in half
- 2 large brown onions, chopped
- 2 cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 500gm chestnuts, roasted and peeled, chopped (if fresh is not available, use rinsed canned whole chestnuts)
- 1 1/2 litres chicken or vegetable stock
- Sea salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg
- 1/2 cup thickened cream
- 2 tablespoons of Italian parsley, chopped finely
Method
- In a large pot, heat oil and butter, saute onion until transparent, then add garlic. Fry for another 2 minutes.
- Add Brussel sprouts and the stock and cook for 8 minutes or until the Brussel sprouts are tender. Add chestnuts, salt, pepper and nutmeg. Cook for a further 5 minutes. Take off heat and allow to cool slightly.
- Process the mixture with a hand blender (or a food processor) until smooth.
- Pour processed and reserved soup back into the pot, add cream and heat for a further 2-3 minutes until hot. Season to taste.
- Serve in prewarmed bowls with freshly chopped parsley and crusty bread.
