Brussels Sprout Soup
|Chicken stock||625 Milliliter (2 1/2 cups)|
|Bacon||1⁄2 Cup (8 tbs), cut into pieces (125 ml)|
|Brussels sprouts||1 Cup (16 tbs), quartered (blanched, 120 ml)|
|Garlic||1 Clove (5 gm), finley sliced|
– In a saucepan, bring chicken stock to a boil and simmer for 20 minutes. Season with salt and pepper.
– In a skillet, melt bacon and partially cook. Add Brussels sprouts and garlic and cook for 4 minutes. Degrease skillet. Pour bacon and Brussels sprouts into stock. Stir and simmer for 5 minutes. Degrease and serve.