Recipe from Jamie Oliver
Whip up this flavor-packed soup to serve as a starter, or enjoy it as a nourishing supper with crusty bread on the side to dunk in. If you’re someone who doesn’t usually like Brussels sprouts, you won’t even recognize them in this soup.
Lovely for the Holidays too
2 tbs olive oil, plus extra to drizzle
2 onions, chopped
2 garlic cloves, thinly sliced
2 celery stalks, chopped
3 thyme sprigs, leaves picked, plus extra sprigs to serve
1 large potato, peeled, chopped into 2cm pieces
1.3lbs (600g) brussels sprouts, halved
8 cups (2 liters) + 1/4 cup vegetable or chicken stock
4oz (100g) Stilton cheese, crumbled
4oz (100g) creme fraiche
Heat the oil in a large, deep saucepan over medium heat. Add the onion, garlic, celery and thyme leaves. Reduce the heat to low, cover and cook, stirring occasionally, for 10 minutes or until the onion is softened.
Add the potato, sprouts and 1/4 cup (60ml) stock to the pan. Cover and cook, stirring occasionally, for 5 minutes or until sprouts are softened, adding more stock if it starts to stick.
Pour over the rest of the stock and bring to the boil. Reduce the heat to very low and simmer for 15 minutes or until the vegetables are tender. Season.
In batches, transfer to a blender (or use a stick blender) and whiz until smooth.
Combine the Stilton and creme fraiche in a bowl. Serve the soup topped with a swirl of the Stilton mixture, a drizzle of olive oil and extra thyme sprigs.