Brussels, Ham and Stilton Soup
Sprouts get an unbelievably bad press but, in this soup, they are excellent
If you have a gammon joint cook as per instructions on packet.
Chop onions, garlic and celery.
Prepare and half/quarter sprouts (depending on size but make sure you have good chunks).
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.
Add sprouts and stock and cook for approx. 15 minutes (do not overcook at this stage, the sprouts are better with a little bite).
Add stilton and heat until fully melted.
Add sour cream and season to taste, heat again but do not allow it to boil.
Serve in warmed bowls.
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. If possible, make in advance and re-heat as the taste improves if left.
Make your own loaf of bread (supermarkets sell good bread mixes which are easy to make) and serve warm
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