UA-121975756-1 Brussels, Ham and Stilton Soup | carte-du-vin
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Brussels, Ham and Stilton Soup

  • 2 tbs olive oil

  • 2 brown onions

  • 2 garlic cloves,

  • 2 celery stalks,

  • 600g brussels sprouts, halved

  • 500g gammon/bacon bits

  • 100g Stilton cheese, crumbled

  • 2L good quality stock

  • 100g sour cream

  • Seasonings

  1. If you have a gammon joint cook as per instructions on packet,

  2. Chop onions, garlic and celery.

  3. Prepare and half/quarter sprouts (depending on size but make sure you have good chunks)

  4. Add oil to pan and soften onions and celery, then add garlic for a couple of minutes – if you aren’t using a gammon joint fry the bacon now

  5. Add sprouts and stock and cook for approx.. 15 minutes (do not overcook at this stage, the sprouts are better with a little bite)

  6. Add stilton and heat until fully melted.

  7. Add sour cream and season to taste, heat again but do not allow it to boil

  8. Serve in warmed bowls

We served this with South Hill Sauvignon Blanc.

NB:I buy a small gammon joint and cook peppercorns/celery/onion. etc. chop into good size pieces. I use the juice in the soup for stock.