Potato and sprout soup
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
-
Place the sprouts, potato, shallot and garlic in a saucepan. Pour over the chicken stock and simmer for 10 minutes.
-
Add the double cream and season with salt and freshly ground black pepper. Liquidise in a blender.
-
To serve, pour into a warm bowl and garnish with parsley.
Ingredients
- 100g/3½oz Brussels sprouts, trimmed and shredded
- ½ large cooked potato, finely chopped
- 1 shallot, roughly chopped
- 1 clove garlic, roughly chopped
- 200ml/7fl oz hot chicken stock
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- sprig parsley, to garnish
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