You will need:
1 Brussel Sprout Stalk (or 2 if buying from the supermarket)
400g Potatoes (peeled and cubed)
1 Onion (diced)
4 Garlic Cloves (diced)
1tbsp Oil
1 Litre Vegetable Stock
1 tbsp Mustard
Method:
Cut the stalks to the size of your saucepan, the tops of the stalks were very hard to cut through. I found scoring around them and then standing on them to bend them helped.
Pop these into a saucepan full of water and bring to a rolling boil. Boil the stalks for 1 and a half to 2 hours
Once you can them lengthways, cut them open and scoop out the insides.
Then to your empty saucepan, add your oil, onions and garlic and sweat for 2 mins.
Then add the stock, potatoes, the scooped out insides of the stalks and the mustard and bring to a rolling boil.
Then boil for about 20 to 25 minutes.
Then blend up the soup until pureed, be very careful with hot soup as you can burn yourself if it splashes. It's best if you let it cool first.
Then enjoy.
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