BRUS­SELS SPROUT AND CHEST­NUT SOUP

In this dish you won’t even have to face the Brus­sels sprouts in their usual round form. In­stead, they’re re­duced to a mere pulp and mixed with onions, gar­lic, leeks and pota­toes to make a de­li­cious and hearty soup. Never throw away left-over veg­eta­bles a

Guru Magazine - - Food -

In­gre­di­ents

300g Brus­sels sprouts, trimmed 1 medium onion, chopped 2 white leeks, rinsed and chopped 2 small pota­toes, peeled and diced 40g but­ter 1 litre veg­etable stock 100g chest­nuts blanched, peeled and crum­bled 4 rash­ers of smoked ba­con Dou­ble cream for gar­nish Salt and pep­per

Method

1. Sweat the onion and leeks in the but­ter be­fore adding the sprouts and pota­toes.

2. Cook for a fur­ther 10 min­utes.

3. Add the veg­etable stock and cook for 40 min­utes.

4. Pour the soup into a food pro­ces­sor or liq­uidiser and blend un­til smooth.

5. Re­turn the soup to the rinsed-out pan, re-heat gen­tly and ad­just for sea­son­ing.

6. In the mean­time, dice the ba­con and cook with a lit­tle oil un­til very crispy.

7. Drain and place the ba­con on some pa­per towel to re­move all the grease.

8. Gar­nish the soup with some of the ba­con and chest­nut.

9. Fin­ish with a swirl of cream.

Recipes and im­ages © Felice Toc­chini

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