Tuesday, January 15, 2013

Eat sprouts! It's good for you!

Brussels sproouts. Photo: Eric Hunt
I made a reindeer casserole the other day and had brussels sprouts as side dish - too many sprouts. I ate leftover casserole for two days and prepared a brussels sprout soup with bacon for the third. I have no recipe for this soup, as usual, but the ingredients are easy and open for improvization - cold steamed vegetables, hot chicken stock, cream fraiche and a blender.  
Brussels sprout soup with bacon (serves 2)
To make this soup you'll need (approximate quantity)
  • 100 grams / 3,5 oz bacon, diced
  • 1 tbsp olive oil
  • 200 grams /7 oz brussels sprouts, cold, steamed and halved
  • 70 cl / 1,2 pints hot water
  • 2 cubes chicken stock
  • Flour (optional)
  • 3 tbsp creme fraiche
  • 2 tbsp sweet chilli sauce (optional)
Heat oil and fry diced bacon until crispy and brown. Place on kitchen paper to dry. 

Boil water in a hot water kettle. Fry brussels sprouts in residue oil. Pour water over the sprouts and add the chicken stock cubes. Allow stock to dissolve and sprouts to be heated through. 
Pour stock and vegetables in a blender, add creme fraiche and liquidize until smooth. Add flour if you want a smoother soup.
Pour blended soup bak in casserole. Add chilli sauce for balance and season to taste. 
Serve with crispy bacon and bread.    
More soups on Enjoy Food & Travel:  

No comments: