Brussel Sprout and Cheese Soup

Serving size: 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

Featured in:
December 2013

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.

Never miss a copy!

Big savings when you take out a subscription.

DOWNTOWN GARDEN PHOTOGRAPHY COMPETITION:Are you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot.T&Cs apply. To see full details of Terms and Conditions which apply to entries submitted for this competition go to: ... See MoreSee Less

8 hours ago  ·