Rachel Allen Brussel Sprout Soup Recipe | Christmas Leftovers
This soup is Christmas in a bowl with Brussels sprouts, toasted hazelnuts and candied bacon. It's the perfect way to use up leftovers.
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Cooking tools:
- Saucepan
- Saucepan lid
- Parchment paper
- Butter wrapper
- Chef's knife
- Cutting board
- Blender
- Immersion blender
- Oven
- Baking sheet
- Kitchen towel
- Mixing bowl
- Kitchen shears
- Measuring spoon
- Stove
- Ladle
- Serving bowl
- Spoon
- Kitchen timer
Ingredients
- 50g butter
- 175g peeled and diced potatoes
- 175g peeled and diced onions
- salt
- freshly ground pepper
- 400g Brussels sprouts
- 1.1 litres chicken stock
- 250ml cream or milk, or a mixture
- 50g hazelnuts
- 25g soft light brown sugar, such as light Muscovado sugar
- 6 slices of streaky bacon (smoked if you wish)
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