Creamy brussels sprout and leek soup
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Author: Michael Verhoef Status: published Published: Dec 08,2008 license cc-by-nc-nd tags: Food, Dinner, Soup, 2008, Vegeterian, Brussel sprouts, cream, Leek,
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Share on Twitter1 tablespoon olive oil
2 rindless bacon slices, chopped
2 garlic cloves, chopped
3 leeks, white part only, sliced
300 g brussels sprouts, roughly chopped
750 ml (3 cups) chicken stock or vegetable stock
185 ml (3/4 cup) pouring cream or milk
slices of toasted crusty bread, to serve
Heat the oil in a large saucepan over medium heat. Add the chopped bacon and fry for 3 minuntes. Add the garlick and leek, cover and fry, stirring often, for a further 5 minutes. Add the brussels srpouts, stir to combine, cover and cook, stirring often, for 5 minutes.
Add the stock and season with salt and freshly ground black pepper. Bring to the boil, then reduce the heat, cover the pan and simmer for 10 minutes, or until the vegetables are very tender. Set aside to cool for 10 minutes.
Using an immersion blender fitted with the chopping blade, whizz the soup for 25-30 seconds, or until pureed. Stir through the cream or milk and gently reheat the soup. Serve with slices of toasted crusty bread.
For vegetarian version of this soup, simply omit the bacon and use vegetable stock rather than chicken stock.
