British Sprouts, Chestnuts and Smoky Bacon Soup
Part of the bad press for the humble sprout is the general view that they smell.
This is not typically the case with freshly picked sprouts, but along with cabbage, the sprout will begin to smell if stored for too long a period of time before use.
Intro and Method
Serves 6
Sweat the onion and leeks in the butter then add the sprouts and the potatoes, peeled and diced. Cook for a further 10 minutes, add the vegetable stock and cook for 40 minutes.
Pour the soup into a food processor or liquidiser to blend until smooth. Return the soup to the rinsed out pan, re-heat gently and adjust for seasoning. In the meantime, dice the bacon and cook with a little oil until very crispy.
Drain and place on some paper towel to remove all the grease. Pour the soup on each plate, garnish with some of the bacon and chestnut.
Finish with a swirl of cream.
This recipe was supplied by (www.rabites.org.uk)