Tuesday, February 15, 2011

Soup, soup a doop.

Brussels sprout and caramelised onion soup!

feeds: 6
takes: 1.5 hrs
tastes: amazeballs


  • créme fraiche

  • smoked paprika or cayenne pepper


    Put the onions into a pan with the butter, cover and sweat over a gentle heat for about 30-40 minutes until the onions are very tender and soft.

Sprinkle over the sugar and cook, uncovered, for another 10-15 minutes until the onions are lightly coloured and look a little like jammy.

Add the sprouts and thyme and stir around.

Pour in the stock and season with salt, paprika and pepper. Bring to the boil and simmer for about 15 minutes until the sprouts are tender.

Cool slightly, remove the thyme sprig, then liquidise in two batches.

Serve piping hot with a spoonful of créme fraiche or yoghurt in each bowl and a light dusting of paprika or cayenne.

... aren't I just a Little Miss.Julia Julia...

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