Cream Of Brussel Sprout And Chestnut Soup Recipe

Ingredients

700gm Brussel sprouts, trimmed and cut in half

2 large brown onions, chopped

2 cloves garlic, chopped

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

500gm chestnuts, roasted and peeled, chopped (if fresh is not available, use rinsed canned whole chestnuts)

1 1/2 litres chicken or vegetable stock

Sea salt and freshly ground black pepper, to taste

Pinch of freshly grated nutmeg

1/2 cup thickened cream

2 tablespoons of Italian parsley, chopped finely

Preparation

In a large pot, heat oil and butter, saute onion until transparent, then add garlic. Fry for another 2 minutes. Add Brussel sprouts and the stock and cook for 8 minutes or until the Brussel sprouts are tender. Add chestnuts, salt, pepper and nutmeg. Cook for a further 5 minutes. Take off heat and allow to cool slightly. Process the mixture with a hand blender (or a food processor) until smooth. Pour processed and reserved soup back into the pot, add cream and heat for a further 2-3 minutes until hot. Season to taste. Serve in prewarmed bowls with freshly chopped parsley and crusty bread.