Tuesday 12th December 2017
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Serves 4
Preparation time: 10 minutes
Cooking Time: 30 minutes

400g Brussels sprouts – cooked
1 medium onion – finely chopped
2 small potatoes – finely chopped
A teaspoon of fresh thyme leaves
200g chestnut puree
600ml good veg stock
A little Stilton to serve

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Recipe by Dominic Franks, Belleau Kitchen

Over the years I’ve grown to love sprouts, but we all know they’re not everyone’s cup of tea. This soup is a fabulous way to use up the piles of cooked ones you got a little carried away with, and is a firm family favourite.

In a large pan sauté the onions in a little butter and olive oil until soft. Then add the potatoes, stir, place the lid on and let them sweat for 5 minutes. Add the sprouts, stir in the fresh herbs then pour in the stock and add the chestnut puree.

Let it simmer gently for 15 minutes before whizzing with a hand blender until completely smooth – add a little crumbled Stilton to serve.

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