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Brussels Sprout and Cheddar Soup
- 1 Tbsp. olive oil, plus extra for drizzling
- 2 medium onions, chopped
- 300g (10½ oz.) cooked Brussels sprouts
- 2 garlic cloves, crushed
- 650ml (2¾ cups) vegetable stock
- 4 Tbsp. single cream (half and half)
- 100g (1¼ cups) mature cheddar, grated, plus extra to serve
- Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts, and cut the rest into halves or quarters, depending on size.
- Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.
- Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.