Brussels, Ham and Stilton Soup

30 minutes

6 servings

Pudding
Potato Soup

Introduction

Sprouts get an unbelievably bad press but, in this soup, they are excellent

Oven temperature

N/A

Steps

  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.

Cooks tips

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.

Serve with

Make your own loaf of bread (supermarkets sell good bread mixes which are easy to make) and serve warm

Wine pairing

Potato Soup

Ingredients

  • 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

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