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Potato and Sprout Soup

A creamy vegetable soup made by simmering sprouts, potatoes, and shallots in chicken stock before blending with double cream.

EasySoupQuickWinterVegetable

Estimated Nutrition

Per Serving Total
Calories 625.5 kcals 625.5 kcals
Carbohydrates 26.1 grams 26.1 grams
Fat 54.8 grams 54.8 grams
Protein 7.4 grams 7.4 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
100
ml
Double Cream
Liquids
200
ml
Chicken Stock
hot
NutsSeeds
1
clove
Garlic
roughly chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
sprig
Parsley
to garnish
Vegetables
100
g
Brussels Sprouts
trimmed and shredded
0.5
piece
Potato
large, cooked, finely chopped
1
piece
Shallot
roughly chopped

Steps

  • Place the sprouts, potato, shallot, and garlic into a saucepan.
  • Pour 200ml of chicken stock over the vegetables and simmer for 10 minutes.
  • Stir in 100ml of double cream and season with salt and pepper.
  • Liquidise the mixture in a blender until smooth.
  • Serve the soup in a warm bowl garnished with parsley.