Almonds lend a lovely creamy flavour to this wintry soup. Sprouts, onions and almonds are cooked together until golden and then simmered until tender in vegetable stock, before being blitzed into a smooth soup and garnished with extra almonds and some double cream.
- 500g Brussels sprouts
- 50g butter
- 1 large onion
- 1.2 litres vegetable stock
- 75g flaked almonds
- 1 bouquet garni
- Nutmeg, salt and pepper to taste
- 2 tbsp. cream
- 2 tbsp. flaked toasted almonds
Trim the sprouts and quarter them. Finely dice the onion. Heat the butter in a large stock pot and add the onion and almonds. Fry for 3-5 minutes or until golden and soft, then add the sprouts.
Fry for another 5 minutes or so or until the sprouts are golden, then add the stock, bring to the boil and add the bouquet garni. Cover and cook until everything is tender. Strain, reserving the cooking liquid and discard the bouquet garni.
Put the sprouts, onion and almonds in a food processor and blend until completely smooth. Gradually add the cooking liquid until the soup reaches a smooth consistency that you are happy with and return to a clean saucepan.
Season with nutmeg, salt and pepper. Garnish with cream and almonds to serve.