Brussels sprout soup

Quarter two dozen Brussels sprouts, chop an onion, slice a leek, and soften them in a pot with butter. Add a litre of stock, season with nutmeg, and simmer.
Garnish with toasted hazelnuts and grated parmesan.

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2 Responses to “Brussels sprout soup”

  1. Candia Says:

    Hmmm, I might try that!

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