Cream of brussels sprouts soup

The brussels sprout is much maligned, probably because we are all sadly most familiar with the over-cooked, soggy version. Here is one of the more palatable ways to prepare them.

Ingredients

Butter and oil for frying
1 onion, chopped medium-fine
1 large potato, cubed
500g (1 pound) brussels sprouts, cooked or raw
500ml (1 pint) chicken or vegetable stock
Pinch nutmeg
Salt and pepper
150ml (5floz) single cream

Method

If you are using raw sprouts, cut off the bottom, remove the outer leaves and slice in half.

In a stock pot, add the onions to some butter, with a splash of oil to prevent the butter burning. Fry over a medium heat for three or four minutes until glassy.

Add the chopped potato, stir, and cover. Leave the potatoes to cook for ten minutes on low to medium.

Next add the sprouts and pour the stock over, then season with the salt, pepper and nutmeg. Cover the pot again and bring to a gentle boil until the sprouts and potatoes are tender. If you’re using already-cooked sprouts, this will take between ten and fifteen minutes. For raw sprouts, allow roughly half an hour.

Now liquidise with the cream. Taste and adjust the seasoning if necessary, and serve immediately, scattered with slivered almonds if you like.

Recipe Catherine Currie and Daniela Bowker
Photography Libby Bulloff Make-up and hair Lindsey Watkins Model Christopher Lantz