I was possibly over enthusiastic when I planted out 12 brussel sprout plants last year. I love sprouts, but each stalk has a surprisingly large number of sprouts on it, so I’ve still got a lot left. I have two default ways of cooking sprouts – one is that old chestnut: pancetta, sprouts and chestnuts, the other is Brussel Sprouts in a cheesy sauce. Both delicious, but as I’ve still got a bit of a glut I thought I’d see if I could come up with any alternatives.
Today for lunch I did Brussel Sprout Soup. It might sound a bit weird but it was surprisingly good. The idea for the soup really came from wandering around the garden and pulling up whatever I could find – a slightly dishevelled leek and some potatoes which are stored in my shed. I used a chicken stock I’d made after jointing an organic chicken for a tray bake had left me with a carcass and plenty of bones that just couldn’t be wasted.
Brussel Sprout Soup
750ml chicken stock
1/2 – 1 leek shredded
2-3 waxy potatoes
200g brussel sprouts – finely shredded
salt & pepper
Melt a knob of butter with about a tablespoon of olive oil in a heavy saucepan. Sweat the leeks in the butter and oil. Peel and chop the potatoes into 2cm cubes. Add to the leeks and then add chicken stock. After about 8-10 minutes when the potatoes are soft crush them with the back of a fork so that they mainly crumble/dissolve in the soup but leave some little chunks for texture. While the potatoes are cooking peel the outer leaves off the brussel sprouts – I used the big old battered about ones that I couldn’t have used in anything else. Shred them really finely and then add to the pan. Simmer for about 5 minutes.
Of course if you don’t have brussel sprouts sitting around attracting slugs in your garden this soup could be made with kale or cabbage. A grating of parmesan on the top would be nice too.