Brussels Sprout Soup

Serves 6-8

400g Brussels sprouts, plus 2-3

extra, sliced, to garnish

1 tbsp butter

1 leek, roughly chopped

2 garlic cloves, chopped 800ml vegetable stock 100ml white wine

1 tbsp olive oil

Sage leaves

500ml cream

2 tbsp lemon juice

1 tsp lemon zest Toasted pine nuts, to serve

Trim off and discard the stem ends of the Brussels sprouts and roughly chop. Heat the butter in a large saucepan over mediumhigh heat. Add the leek and garlic, season with sea salt and cook, stirring frequently, until soft, about 3 minutes.

Add chopped Brussels sprouts and stir to combine. Cook, stirring occasionally, until the Brussels sprouts turn a brighter shade of green, about 2 minutes. Add the stock and wine and bring to a boil. Reduce the heat to maintain a steady simmer, cover partially, then cook until the Brussels sprouts are completely tender, about 10 minutes.

Meanwhile, heat the olive oil in a frying pan until hot. Fry the extra sliced Brussels sprouts and sage leaves until crisp, then drain on paper towels and season with salt.

Take soup off the heat, cool briefly, then purée with a handheld blender until very smooth. Stir in the cream, lemon juice and zest, then season to taste with sea salt.

Serve the soup garnished with crispy Brussels sprouts, pine nuts, crispy sage leaves and some freshly ground black pepper.