Brussel Sprout and Cheese Soup
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.
METHOD
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.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
JANUARY ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
![]()
Packed full of features including:![]()
• LGT Photo Competition - Winning entries![]()
• Peter Baynton - Creating animated art![]()
• Andrew Fisher - Watercolour wonders![]()
• Life visits Brigg and Sleaford![]()
• Wellness Supplement - Steps to better health in 2025![]()
• Recipes - Winter warmers![]()
• Taste of Excellence - Award presentations![]()
• Education - Find the right learning environment![]()
And lots more.![]()
![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-january-2025-digital-copy/
