Brussels Sprouts and Cheddar Soup Recipe

Ingredients

• 500g Brussels sprouts, trimmed and cut in half (keep a few petals for serving)
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, finely chopped
• olive oil
• 1/2 teaspoon of Provence herb
• 1/2 cup white wine
• 170g of grated Perron 4 year old strong cheddar cheese (save some for serving)
• About 2 cups of vegetable broth
• 1/4 cup of 15% country-style cream
• Flesh from 1 duck leg, shredded, hot
• Salt and freshly ground pepper