Brussels Sprout Soup

1. 1

   Heat oil in a large saucepan.

2. 2

   Add onion and saute until translucent.

3. 3

   Add garlic and cook for a minute, stirring.

4. 4

   Cut stems from sprouts and remove tough outer leaves.

5. 5

   Add to onions and cook for a minute or two.

6. 6

   Add stock and cook 15 - 20 minutes until the sprouts are tender.

7. 7

   Allow to cool.

8. 8

   Puree the sprout mix, then add cheese and milk.

9. 9

   Heat through until cheese has melted.

10. 10

    Season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.