Brussels sprout soup from Winter Food by Jill Norman
In this pretty, pale green soup the sprouts are cooked following Escoffier’s advice: to ‘stew them in butter’, then ‘combine them with as much fresh cream as possible’. It gives them a...
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Cooking tools:
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- Colander
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- Wooden spoon
- Mixing bowl
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- Ladle
- Measuring cup
- Measuring spoon
Ingredients
- 500 g small Brussels sprouts
- 30 g butter
- 1 tablespoon plain flour
- 3 large cloves garlic, chopped
- 1 1/4 litres hot chicken or vegetable stock
- 1 egg yolk
- 120 ml double cream or crème fraîche
- salt
- freshly ground black pepper
- pinch of nutmeg
- croûtons, to serve
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