A great way to use up leftover Brussels sprouts and cheese after the big Christmas Day indulging is over! If you have any chestnuts, do add these to the soup, both for texture and flavour.
Preparation Time: less than 30 minutes
Cook Time: 10 to 30 minutes
o A little olive oil (literally just a dash)
o ½ white or brown onion, chopped or 3 or 4 medium sized shallots
o 100g/3½oz leftover Brussels sprouts, cut into pieces
o 1 garlic clove, chopped
o Small handful chestnuts, cut into small pieces
o 300ml/10fl.oz hot chicken stock (you can use fresh or stock cubes)
o 100ml/3½fl.oz thick cream
o 55g/2oz blue-veined cheese, grated
o Freshly ground black pepper
Heat the olive oil in a medium-sized saucepan, add the onion and gently fry until softened.
Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes. Put the sprouts into the mixture to heat through.
Stir in the cheese, season to taste.
Pour all the mixture into a blender and add the chestnuts. Blend to required thickness, making sure you scrape down the sides of the blender.
Add a little blue cheese to the top of the soup before serving with delicious crusty bread.