Photo by Krgjumper
It's that time of the year when Brussel Sprouts turn up my veg box. A huge amount of the population can't stand sprouts. Hey, I never used to like sprouts. I attribute this to most sprouts I had as a child to being overcooked (sorry mum). Hey, most sprouts I've eaten outside my own home in the last few years have been overcooked (sorry various pubs, restaurants and... err.. mum...)
There's science to this. Overcooked sprouts release a chemical that's bitter tasting. It's that that makes us all dislike sprouts.
And that's why, when I tell people about how wonderful sprout soup is, everyone looks at me as if I'm completely insane.
But sprout soup is amazing. I know you won't believe me but put that thought of overboiled sprouts and their ugly taste behind you and try this. It's a wonderfully delicate and refreshing. Subtle and sublime. If you made this for your friends and didn't tell them what it was, they would never, ever guess it was sprout based.
The recipe I use is heavily adapted from a version once published in a Christmas edition of BBC Good Food Vegetarian. I can’t find it online but the original is more complicated and involves Stilton wafers. I have simplified it a lot and this is my recipe. Try it. You will NOT be disappointed.
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 potato (optional)
- 1 celery stalk, chopped
- 300g sprouts, chopped
- 80g good blue cheese
- 3tbsp cream or milk
- 900ml veg stock
- 1tbsp fennel seeds
- grated nutmeg
Fry the onion, garlic and celery in some oil until soft.
Throw in the fennel seeds and fry for about 30seconds.
Throw in the sprouts and fry for about 2 mins.
Throw in the potato and stock. Bring to the boil and simmer gently for about 20 minutes until everything is soft.
Blend in a food processor.
Crumble the blue cheese into the soup and add the cream or milk and nutmeg and reheat until warm and the cheese melted.
Season to taste.
Serve in a bowl and enjoy one of the finest soups this world has to offer. Seriously.