For not having a scrap of cream in it, this soup is surprisingly creamy and satisfying. And full of the good flavours of Brussels sprouts. It is the brief 10 minute cooking of the sprouts that has prevented the little beauties from turning into the grey and bitter slop of many a childhood nightmare. I think this could be the recipe that could turn a Brussels sprout hater into a Brussels sprout lover, providing you don't tell them what the soup is made from before they have complimented you on your kitchen skills. The onion sweetens the soup, and the thyme gives a lovely savoury note, but of course substitute another herb you have handy.
I don't think you necessarily need bread with this soup, but then again a piece of hot buttered toast never goes amiss.
Brussels Sprout Soup
serves 2 generously
1 large onion, halved and sliced
1 tablespoon of butter
250g Brussels sprouts, trimmed and cut in half, or quarters if especially large
500mL chicken stock
2 good sprigs of thyme
Celery salt and white pepper
Melt the butter and cook the onion over a low heat with the lid on for about 30 minutes or until very soft and almost melting. Remove the lid, raise the heat to medium, and cook until the onions just start to colour. Add the Brussels sprouts, stock and thyme and cook at a simmer for about 10 minutes or until the sprouts are tender. Remove the thyme and puree the soup. Season with celery salt and pepper, reheat and serve.