Big Dave our creative partner is munching his way through hundreds of sprouts this Chrimbo in the name of charity. I was tasked with making one of Daves many sprout meals, each needing to include 50 sprouts to get him ingesting loads. A soup seemed like a good idea and hopefully this brussel sprout soup with caramelised onions will do the trick! With just two bowls full, he’ll have eaten 50 sprouts. Amazing! Learn more at the site
Brussels sprout and caramelised onion soup
Ingredients
450g/1 lb onions, sliced
30g/1oz butter
1 tbsp caster sugar
450g/1 lb brussels sprouts, trimmed and halved
1 generous sprig of thyme
1.15 litres/2 pints chicken or vegetable stock
salt
freshly ground black pepperTo serve
soured cream, créme fraiche or Greek yoghurt
paprika or cayenne pepperMethod
1. 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.
2. Sprinkle over the sugar and cook, uncovered, for another 10-15 minutes until the onions are lightly coloured and look a little like jam.
3. Add the sprouts and thyme and stir around.
4. Pour in the stock and season with salt and pepper. Bring to the boil and simmer for about ten minutes until the sprouts are just tender.
5. Cool slightly, remove the thyme sprig, then liquidise in two batches.
6. Reheat gently if necessary and adjust seasoning.
7. Serve piping hot with a spoonful of créme fraiche or yoghurt in each bowl and a light dusting of paprika or cayenne.
the onions caramelising
50 washed sprouts trimmed, and halved , added to the onions with a big sprig of thyme.
Chicken stock added, brought to the boil, seasoned and blended. I left half the soup chunky for texture.
You can keep up to date with Dave’s antics and the rest of the Karma Kooks trying to make his life a little bit more bearable here.
