Serves 6 as lunch-time serves
It is winter here at the moment and we are in Week 4 of Melbourne’s Covid-19 lockdown, so comfort soups are a great idea. Over the recent cold and wet weekend, I made this soup and was extremely pleased with the result. It was very satisfying, flavoursome, tasty, nourishing and not over-powering at all. Michael, who like many other people, does not like Brussels Sprouts, loved it even after I told him what it was. It was very easy and quick to make! The Stilton garnish is a perfect combination and finish. I did not take a photo of the result – wish I had as it was so good. By the way, it is a pureed soup! I am very happy to make this again and so will add a finished photo soon.
| Ingredients | |
| 2 tbs olive oil, plus extra to drizzle 20g butter 2 onions, chopped 2 garlic cloves, thinly sliced 2 celery stalks, chopped 3 thyme sprigs, leaves, plus extra as garnish 600g brussels sprouts, halved 2L chicken stock |
Garnish 100g stilton cheese, crumbled 100g crème fraîche Thyme sprigs or chives Extra stilton cheese, crumbled |
Put the onions in a large, deep saucepan, with the olive oil and butter, place over medium heat, and cook stirring from time to time, after 5 minutes, add celery, garlic and thyme leaves, reduce heat to low and cook, stirring occasionally, for another 5 minutes until onion and celery are well softened.
Add sprouts and stir to coat in the olive oil and butter in the pot. Add the stock, bring to the simmer and continue to simmer until the sprouts are softened for about 15 minutes or until the vegetables are tender. Season.
Blend with a stick blender until smooth.
Combine Stilton and crème fraîche in a bowl. Serve your soup topped with a swirl of Stilton mixture, a drizzle of olive oil, extra thyme sprigs and some crumbled stilton in the centre.
