- 1 lb(480 g) Brussels sprouts,trimmed,cut a cross in base of each
- 3 oz(90g) butter
- 1½ pint(1 l) hot beef stock
- 1oz(30g)all-purpose flour
- grated nutmeg
- 6 tablespoons single cream
- 1 egg yolk
Brussels Sprout Soup
1.Using a saucepan,melt 2 oz(60 g) butter.
2.Add Brussels sprout and cook for 3 minutes,stirring gently.
3.Add beef stock and salt.
4.Cover saucepan and cook for 40 minutes.
5.Sieve sprouts into bowl.
5.Using another pan,melt remaining butter.
6.Add all-purpose flour and cook,stirring gently for 3 minutes.
8.Return pan to the heat and cook for 10 minutes over low heat.
9.Season Brussels sprout soup with salt and pinch of nutmeg.
10.In mixing bowl,mix cream and egg yolk.
11.Off heat,stir cream mixture into Brussels sprout soup to thicken.