Cream Of Brussels Sprout Soup
|Onion||1 , chopped|
|Potato||1 , chopped|
|Brussels sprouts||4 Cup (64 tbs), washed, trimmed and chopped|
|Flour||1 1⁄2 Tablespoon|
|Chicken stock/Water/chicken cubes||4 Cup (64 tbs) (Use Basic One)|
|Light cream/Milk||1 Cup (16 tbs)|
|Chestnut pieces||1 Cup (16 tbs), cooked|
Melt butter; cook onion and potato 2 to 3 minutes.
Add sprouts; cook 5 minutes, stirring constantly.
Sprinkle in flour; blend well.
Pour on stock; stir until well mixed and smooth.
Bring to boil; stir constantly.
Add bay leaves, parsley, and seasoning; cover.
Simmer about 20 minutes, until vegetables are tender but not overcooked, as this would give soup an unpleasant flavor.
Remove bay leaves.
Put soup through food mill, or into electric blender or food processor; blend until smooth.
Adjust seasoning; reheat soup.
At last moment add cup of hot cream.
Sprinkle with chestnut pieces, fried in butter until golden brown.